Mon, 7 May 2018
(Serves 4)
Ingredients:
8 Chicken Thighs, boneless
100g Feta Cheese
40g Sun Dried Tomatoes
40g Mixed Olives
1/2 Bunch Flat Leaf Parsley
4 Pieces of Sourdough Bread
50ml Rapeseed Oil
Mixed Leaves
4 Tomatoes, chopped
40g Greek Marinade (garlic chopped, rosemary, thyme, oregano, 2 lemons juiced)
Method:
1. Stuff chicken thighs with feta cheese, olives, sun dried tomatoes and flat leaf parsley. Loop with butchers twine and marinade in Greek marinade for a few hours or overnight.
2. Heat pan and fry chicken off for 10 mins, sealing all sides.
3. Transfer to oven and finish cooking chicken for 15-20 mins until fully cooked.
4. Make Greek salad with mixed leaves, tomatoes, olives, feta cheese and red onion and dress with olive/rapeseed oil.
5. When chicken is fully cooked, slice and place on top of salad.
6. Serve with toasted sourdough bread.
Enjoy!
