Feta and lemon stuffed chicken breasts with mash

MasterChef

Recipe by Dominic Smith

Photography by Jeremy Simons

• Ingredients

• 1kg desiree potatoes, peeled, chopped
• 4 x 200g chicken breasts
• 100g (1/2 cup) Persian (marinated) feta, crumbled
• 1 lemon, zested
• 2 tbs thyme leaves, plus extra small sprigs, to serve
• 1 clove garlic, crushed
• 2 tbs olive oil
• 180ml (3/4 cup) pouring cream, warmed
• 100g butter, chopped
• Steamed green beans and lemon wedges (optional), to serve

• Method

1. Step 1
   Place potatoes in a saucepan of cold salted water, bring to a simmer, then cook for 15 minutes or until tender and easily crushed with the back of a spoon.
2. Step 2
   Meanwhile, using a sharp knife, make a horizontal incision into chicken the length of each breast to form a pocket (don’t cut all the way through).
3. Step 3
   Preheat oven to 200C. To stuff chicken, place feta, zest, thyme and garlic in a small bowl. Season with salt and pepper, then combine well. Divide stuffing among chicken pockets and spread evenly.
4. Step 4
   Heat oil in a large, ovenproof frying pan over high heat. Cook stuffed chicken for 2 minutes or until golden. Turn over, then cook in oven for a further 12 minutes or until cooked through. Remove pan from oven, turn chicken over, then rest in pan for 5 minutes.
5. Step 5
   Drain potatoes well in a colander and return to pan. Using a potato masher, mash until smooth. Add cream and butter, season, then stir to combine.
6. Step 6
   Cut stuffed chicken in half. Divide mash among plates, then top with chicken. Scatter with extra thyme and serve with green beans and lemon wedges, if using.