Chicken Breast with Feta and Caramelised Onions

A mid-week speedy stuffed chicken breast with sweet caramelised onions and salty feta. We sear then bake the chicken, so it’s crispy and juicy.

5 from 1 vote

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Course: Main Course

Cuisine: Mediterranean

Keyword: Asparagus, Chicken, Dinner, Easy, Quick, Spring recipe

Total Time: 30

Servings: people

Author: Anna Bay

Equipment

Oven
Stove
Oven proof frying pan
Saucepan

Ingredients

6 shallots sub. 1 red or brown onion
2.5 tablespoon olive oil
4 chicken breasts small
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
100 g feta cheese sub. mozzarella for a milder flavour
2 cups Risoni (orzo)
2 cubes chicken stock concentrate
1 asparagus bunch
1 teaspoon white wine vinegar
salt and pepper

Instructions

Preheat your oven to 200 C. Peel and slice shallots into rounds.
Place a small saucepan over medium high heat, add olive oil and shallots, and cook, stirring occasionally, for 3-4 minutes or until softened. Meanwhile, continue to the next step.
Slice chicken breasts horizontally, almost all the way through, to make pockets. This is where we will put our filling.
Once onions have softened, add maple syrup and balsamic vinegar and cook for a further 3 minutes, stirring occasionally, until caramelised. Meanwhile, place a pot of water on to boil for the pasta.
Once the onion has caramelised, lay it inside the “pocket” of each chicken breast, crumble the feta inside and close each breast by folding over. Drizzle over a little oil.
Place an ovenproof frying pan or casserole dish on high heat, add oil, then sear chicken for 1-2 minutes each side, taking care to not let the filling fall out. Once seared, put the pan in the oven for 10-15 minutes, depending on the thickness of your chicken breast. Meanwhile, continue to the next step.
Add a chicken stock cube and the risoni to the pot of boiling water and set a timer for a minute less than indicated on the packet.
Remove and discard tough stems from asparagus and slice spears into 3cm pieces.
When the risoni timer goes, add asparagus and cook for another minute. Drain, return to the pot (off the heat) and mix through olive oil, vinegar, salt and pepper.
To serve, divide risoni and asparagus amongst plates, and serve topped with baked chicken. Drizzle over any chicken juices left in the frying pan. To serve kids, you can serve their asparagus and risoni separately, and slice baked chicken into fingers.

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