Olive and Feta Stuffed Chicken with Potato Wedges with Beatrix Chenin Blanc
Serves: 4 | Prep Time: 20 minutes | Cook Time: 40 minutes
Ingredients for the Chicken:
- 4 large chicken breasts (skinless and boneless)
- ½ cup feta cheese, crumbled
- ½ cup black olives, pitted and chopped
- 2 tablespoons sun-dried tomatoes, finely chopped (optional)
- 1 tablespoon fresh parsley, chopped
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- ½ teaspoon dried oregano
Ingredients for the Potato Wedges:
- 4 medium potatoes, scrubbed and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Optional Garnish:
- Fresh parsley or basil leaves
- Lemon wedges
1. Prepare the Filling
- In a small bowl, mix together the feta cheese, chopped olives, sun-dried tomatoes (if using), parsley, garlic, salt, and pepper. Set aside.
2. Prepare the Chicken
- Carefully slice each chicken breast horizontally to create a pocket — don’t cut all the way through.
- Stuff each pocket with the feta and olive mixture. Secure with toothpicks if needed.
- Rub the outside of the chicken with olive oil, then season with salt, pepper, and oregano.
3. Prepare the Potato Wedges
- Preheat the oven to 200°C (400°F).
- Toss the potato wedges in olive oil, paprika, garlic powder, salt, and pepper.
- Spread them out evenly on a baking tray lined with baking paper.
4. Cook the Chicken and Potatoes
- Place the stuffed chicken breasts in an ovenproof dish or on a tray alongside the potatoes.
- Bake for 35–40 minutes, or until the chicken is cooked through and the potatoes are golden and crispy.
- (Tip: For extra crispiness, switch on the oven grill for the last 5 minutes.)
5. Serve
- Remove the toothpicks, slice the chicken, and serve with the warm, crispy potato wedges.
- Garnish with fresh herbs and a squeeze of lemon juice for extra freshness.
