Name: Feta and sage stuffed chicken breast with tomato chilli jam
Cook time: 100 min
Total time: 100 min
Yield: 6
Ingredients: Feta and sage stuffed chicken breast; 6 piece small chicken breasts, skin on; 100 gram feta cheese; 2 clove garlic, crushed or finely chopped; 2 tablespoon chopped fresh herbs, such as sage, rosemary, thyme etc; 12 sage leaves; butter, melted, for brushing; sea salt; Tomato chilli jam; 3 tomatoes, peeled, finely diced; 1 large chilli, deseeded and diced; 1 small red capsicum, diced; 1/4 cup spiced vinegar; 1/4 cup sugar; 1 clove garlic, sliced; 2 tablespoon tomato paste; Golden roasties; 8 agria potatoes, peeled and cut into large bite-sized pieces; 1 cup oil; 1 clove garlic; 1 bay leaf, rosemary or thyme; sea salt; Winter greens; 200 gram brussels sprouts, trimmed and halved – use the outer leaves to make petals; 150 gram green beans, trimmed; 2 zucchinis, peeled into ribbons; 50 gram butter; juice and zest of 1 lemon; sea salt and parmesan, if desired

Ingredients

Feta and sage stuffed chicken breast

6 piece small chicken breasts, skin on

100 gram feta cheese

2 clove garlic, crushed or finely chopped

2 tablespoon chopped fresh herbs, such as sage, rosemary, thyme etc

12 sage leaves

butter, melted, for brushing

sea salt

Tomato chilli jam

3 tomatoes, peeled, finely diced

1 large chilli, deseeded and diced

1 small red capsicum, diced

1/4 cup spiced vinegar

1/4 cup sugar

1 clove garlic, sliced

2 tablespoon tomato paste

Golden roasties

8 agria potatoes, peeled and cut into large bite-sized pieces

1 cup oil

1 clove garlic

1 bay leaf, rosemary or thyme

sea salt

Winter greens

200 gram brussels sprouts, trimmed and halved – use the outer leaves to make petals

150 gram green beans, trimmed

2 zucchinis, peeled into ribbons

50 gram butter

juice and zest of 1 lemon

sea salt and parmesan, if desired

Method

Feta and sage stuffed chicken breast with tomato chilli jam

1.Cut a pocket into the underside of each chicken breast. Mash together the feta, garlic and herbs. Divide mixture between the chicken breasts, stuffing into each pocket.

2.Arrange on a lined tray and place 1-2 sage leaves under the skin on the top. Brush generously with the melted butter, then sprinkle with salt.

3.Preheat the oven to 180ºC. Bake for 15-20 minutes, depending on the size. The juices should run clear when pierced in the thickest part.

4.For the sauce, combine all the ingredients and simmer over a medium-low heat for 10-15 minutes until saucy and thickened. Serve chicken with sauce. Garnish with a few extra sage leaves, if you wish.

Golden roasties

5.Preheat the oven to 180ºC.

6.Parboil potatoes in plenty of water for 12-15 minutes until just tender around the edges. Drain well and toss in the saucepan to scuff them up a bit.

7.Place oil, garlic and herbs in a medium roasting dish and heat in the oven for 10 minutes. Carefully spoon potatoes into the hot oil, gently mixing until coated. Roast for 20 minutes.

8.Remove from the oven and gently toss again, spooning over oil. Roast for 10-12 minutes more until golden and tender. Season well.

Winter greens

9.Bring a large pot of water to the boil. Blanch the sprouts and beans for 3-4 minutes until just tender. Add the zucchini and allow to soften for 30-60 seconds. Drain and set aside.

10.Heat butter in a large pan. Add lemon juice, zest and salt. Toss vegetables in warm lemony butter and serve once hot. Garnish with salt and Parmesan.

Feta and sage stuffed chicken breast with tomato chilli jam: The addition of feta means this simple chicken dish always stays moist. The sage under the skin, meanwhile, gives off a subtle, herby fragrance. Paired with this simple make-in-advance sauce, I’m sure it will become a favourite recipe. Winter greens: Using a combination of green vegetables makes this side dish a bit more interesting, especially with a little butter and zesty lemon. – Jo Wilcox
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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