Feta And Basil Chicken Breasts

• 1 cup feta, crumbled
• 2 tbsp cream
• 2 tbsp chopped fresh basil, plus extra leaves for garnish
• 4 None chicken breasts
• 1 tbsp olive oil
• 2 tbsp butter, diced
• 1/2 cup dry white wine
• 1/4 cup chicken stock
• None None roast potatoes, to serve

1. Combine feta, cream and basil, and season. Using a sharp knife, carefully cut along one long side of each chicken breast to form a pocket. Fill pockets with feta and basil mixture.
2. In a large, heavy-based pan, heat oil on high. Cook chicken for 4-5 mins each side, until cooked through and golden. Transfer to a plate, cover loosely with foil and rest.
3. In the same pan, melt 1 tbsp butter on high. Add wine and stock, and bring to a boil. Simmer for 2-3 mins, until liquid has reduced by half.
4. Reduce heat to medium. Whisk in remaining 1 tbsp of butter, a piece at a time, until smooth and foamy. Return chicken to pan and simmer for 1 min, until heated through. Serve chicken over potatoes, drizzled with a little sauce and topped with extra basil leaves.

feta, cream, fresh basil, chicken breasts, olive oil, butter, white wine, chicken stock, potatoes

Taken from recipes-plus.com/api/v2.0/recipes/24735 (may not work)