I’ve been away! I went over to the UK to do some rehearsal, recording and gigging with the band; great fun, but it’s really nice to be home again and back in my own kitchen. I like knowing exactly what’s in the food I eat, especially in light of the recent ‘horse meat scandal‘ in Europe.
But I’ve been busy catching up so wanted something easy to make tonight. I haven’t really been eating much dairy for the past month, so I still had feta in the fridge from my earlier feta kick. I also wanted to heat up the house a bit by having the oven on…. I was going to put black olives in this, but the ones I had still had the pip in them. And being lazy, I just couldn’t be bothered!
I served this with Garlic and Lemon Roasted Cauliflower that I saw on the 21day Sugar Detox site today. Well, more or less, I used less coconut oil and forgot to put salt and parsley. Typical. But it was REALLY tasty. And I love a meal that is all ready at the same time!
Feta and Caper Stuffed Chicken
Preheat oven to 200*C.
Combine all ingredients except the chicken breast into a bowl and mix well.
Cut each chicken breast in half and open it flat. Smash in about 3 tablespoons of the feta mix into each and fold over.
Cover with aluminium foil. Or bacon. Bacon would be nice.
Bake in the oven for about 30 minutes until done.If you have any leftover stuffing, just throw it on the side of the plate. Delicious cold as well!