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

A community recipe by

Not tested or verified by Nigella.com

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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.

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
  • 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.
  • 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.

    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.

    Tell us what you think