Chicken Stuffed With Feta Sun/Moon Blush Tomatoes and Basil With a Red Pepper Sauce

A community recipe by TimBris83

Not tested or verified by Nigella.com

Introduction

This is a great use for Nigella's moonblush tomatoes, but if you haven't the time to make them just buy sun blush. As usual quantities are approximate.

Ingredients

Serves: 2

Metric Cups

2 chicken breasts
3 tablespoons feta cheese (crumbled)
3 tablespoons sunblush tomatoes (finely chopped)
1 tablespoon fresh basil (chopped)
8 slices parma ham
2 red peppers
2 tomatoes
chicken stock
salt
freshly ground pepper
double cream (optional)
olive oil

2 chicken breasts
3 tablespoons feta cheese (crumbled)
3 tablespoons sunblush tomatoes (finely chopped)
1 tablespoon fresh basil (chopped)
8 slices parma ham
2 red bell peppers
2 tomatoes
chicken broth
salt
freshly ground pepper
heavy cream (optional)
olive oil

Method

Chicken Stuffed With Feta Sun/Moon Blush Tomatoes and Basil With a Red Pepper Sauce is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre-heat the oven to 190c

Place the tomatoes and peppers in a roasting tin and drizzle with a little olive oil and season. Roast for about 45 mins and when soft and slightly charred, remove from the oven remove the stalk from the pepper and deseed.

Chop the tomatoes and pepper very finely and place in a small saucepan, add a little water and liquid stock and seasoning and cook down on a very low heat until the sauce has reduced and intensified, adding more water as necessary. Set aside.

Next prepare the stuffing for the chicken. Combine feta sun/moon blush tomatoes and basil in a bowl. Butterfly the chicken and stuff with a little of the mixture. Wrap each chicken breast in 4 slices of Parma ham.

Rub with a little olive oil and season. Roast for 35-45 mins depending on size of breasts.

Near the end of the cooking time reheat the sauce and add a splash of cream if using. Blend the sauce if too chunky. Serve chicken with sauce and Nigellas sticky garlic potatoes from feast and some garlicky buttered spinach.

Pre-heat the oven to 190c

Rub with a little olive oil and season. Roast for 35-45 mins depending on size of breasts.

Additional Information

You can cut down the overall cooking time by putting the chicken in the oven when the peppers and tomatoes are about half way, but I prefer to do two seperate stages to ensure I have enough time to make a good sauce.