three course menus
Chicken Breast Stuffed with Sun-Dried Tomatoes and Feta, Served with Potato Salad and Yoghurt Sauce

Main Course

Stuffed Chicken Breast with Potato Salad

25 min 4 servings
Part of menuSpring Menu

Juicy chicken breast filled with Mediterranean flavours of creamy feta cheese, sun-dried tomatoes and fresh basil. Served with a matching yoghurt sauce and a fresh potato salad, it makes for an elegant yet easy-to-prepare main course.

Servings
4

Ingredients

  • Chicken fillets4 pcs
  • Potatoes1.3 lb
  • Mixed salad1 bag
  • Sun-dried tomatoes1 can
  • Feta cheese5.3 oz
  • Turkish yogurt0.8 cups
  • Basil0.5 pot

Nutrition per serving

Energy456 kcal
Protein45.5 g
Carbohydrates32.9 g
Fat14.8 g
Fiber3.6 g

Instructions

Yoghurt Sauce Finely chop half of the sun-dried tomatoes, feta cheese and basil. Stir everything into the yoghurt and season with a little freshly ground black pepper. Keep the sauce chilled until ready to serve, allowing the flavours time to develop.

Chicken Cut a lengthwise pocket into each chicken breast (butterfly cut), taking care not to cut all the way through. Open the chicken breasts and fill evenly with the remaining sun-dried tomatoes, feta cheese and basil.

Tie the chicken breasts with kitchen string or secure them with toothpicks to keep the filling in place. Season the outside with a little salt and black pepper. Fry in butter or oil over medium heat for about 12–15 minutes, turning regularly, until nicely browned and completely cooked through, with an internal temperature of 70°C (158°F).

To Serve Toss the freshly cooked potatoes with the salad. For a more elegant presentation, slice the chicken diagonally and serve immediately with the potato salad and chilled yoghurt sauce.

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Tips & Inspiration

Potatoes

The potato comes from South America and became popular in Sweden in the 19th century, largely because it became widely known that it could be distilled into schnapps. There are more than 4,000 varieties of potato, differing in colour, shape and flavour.

Taste as you go

Taste the food throughout the cooking, not just at the end. A dish that tastes flat often needs acidity, a splash of lemon or vinegar for example, rather than more salt. Salt lifts flavours, acidity freshens, sweetness rounds off and heat adds depth. Cold food also needs more salt than hot food, since flavours seem weaker when food is cold.