Chicken Stuffed With Herbs And Feta Cheese

• 3/4 cup feta cheese, crumbled
• 1 tbsp cream
• 1 tbsp chopped oregano
• 1 tbsp chopped sage + extra leaves to serve
• 4 None chicken breast
• 1 tbsp olive oil
• 2 tbsp butter, diced
• 1/4 cup chicken stock
• 1/2 cup dry white wine
• None None steamed rice or potatoes, to serve

1. In a bowl, mix the feta, cream and herbs and season to taste. Wipe the chicken with a paper towel, then cut down one side of each breast to form a pocket. Fill the pockets with the feta mixture.
2. In a heavy-based frying pan, heat the oil to a high heat. Cook the chicken for 4-5 mins each side, until cooked through and golden brown. Transfer the chicken to a plate, cover loosely with foil and set aside in a warm place.
3. Add 1 tbsp butter to the same pan and heat to high. Add the stock and wine, bring to a boil and cook until the liquid has reduced by half. Lower the heat to medium and whisk in the remaining butter, a piece at a time, until smooth and foamy. Return the chicken to the pan and cook for 1 min, until heated through. Season to taste and serve with steamed rice or potatoes and extra fried sage leaves, if desired.

feta cheese, cream, oregano, sage , chicken breast, olive oil, butter, chicken stock, white wine, rice

Taken from recipes-plus.com/api/v2.0/recipes/25038 (may not work)