Olive & Feta Stuffed Chicken with Jason's Hill Sauvignon Blanc

Serves: 4 | Prep Time: 20 minutes | Cook Time: 30–35 minutes

Ingredients:

• 4 boneless, skinless chicken breasts
• 100g feta cheese, crumbled
• ½ cup black olives, pitted and chopped
• 2 tablespoons cream cheese (optional, for extra creaminess)
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Juice of ½ a lemon

Method:

Prepare the chicken: Using a sharp knife, carefully slice a pocket into the side of each chicken breast. Be careful not to cut all the way through.

Make the filling: In a bowl, combine the feta, chopped olives, cream cheese (if using), garlic, parsley, oregano, and lemon zest. Mix well until combined.

Stuff the chicken: Spoon the filling evenly into each chicken breast pocket. Secure with toothpicks if needed to keep the filling inside.

Seasoning: Rub the outside of the chicken with olive oil. Season with salt, pepper, and paprika.

Cook the chicken: Heat a pan over medium heat and sear the chicken breasts for about 3–4 minutes per side until golden brown.

Finish in the oven: Transfer the chicken to a preheated oven at 180°C and bake for 20–25 minutes, or until the chicken is cooked through and juicy.

Add freshness: Drizzle with fresh lemon juice just before serving.

Serving Suggestions:
Serve with:

• A fresh green salad
• Roasted vegetables
• Lemon butter rice or couscous