Feta-Stuffed Chicken with Chilli and Capers

cook 30 mins
  • 200 g (7 oz) feta cheese, crumbled
  • 1 red chilli, deseeded and chopped
  • 2 teaspoons rinsed capers
  • 1 teaspoon grated lemon rind
  • 70 g (2¾ oz) pitted olives, sliced
  • 2 tablespoons chopped coriander or parsley
  • 2 tablespoons olive oil
  • 4 chicken breasts, skin on
  • 4 lemon wedges
  • 2 Romano peppers, halved lengthways and deseeded
  • 250 g (8 oz) wholewheat couscous
  • salt and pepper
  • Place the feta into a small bowl and add the chilli, capers, lemon rind, olives, coriander or parsley and half the olive oil. Season generously with salt and pepper.
  • Cut a pocket into the side of each chicken breast and fill with half the feta mixture. Place skin-side up in an ovenproof dish with the lemon wedges and Romano peppers.
  • Drizzle over the remaining olive oil and place in a preheated oven, 220˚C (425˚F), Gas Mark 7, for about 20 minutes, until the chicken is cooked and golden.
  • Meanwhile, cook the couscous according to the packet instructions, fluff up with a fork and fold in the remaining feta mixture. Spoon on to plates and serve with the stuffed chicken, roasted peppers and lemon wedges.
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