Litchi, pine nut and feta stuffed chicken breast with spring onion couscous is a great way to add something special to a conventional chicken dish. The sweet juiciness of the litchis is delicious with creamy, salty feta, and the meat is cooked until succulent and tender. Perfect for a filling lunch.
Litchi, pine nut and feta stuffed chicken breast with spring onion couscous
Ingredients
Stuffed chicken
- 4 chicken breasts
- salt and freshly ground black pepper, to taste
- 80ml (1/3 cup) litchi flesh, chopped
- 45ml (3 tbsp) pine nuts, toasted
- 80ml (1/3 cup) feta, crumbled
- 30ml (2 tbsp) spring onion, thinly sliced
- 45ml (3 tbsp) coarse breadcrumbs
- 15ml (1 tbsp) whole grain mustard
Spring onion couscous
- 120ml couscous
- salt and freshly ground black pepper, to taste
- 30ml (2 tbsp) spring onion, thinly sliced
Instructions
Preheat the oven to 200°C.
For the chicken, cut a slit on the side of each breast to form a pocket. Season the inside of the pocket.
Mix the rest of the ingredients well together. Stuff each chicken breast with the mixture and gently fry on both sides until golden, but not fully cooked.
Place the chicken in the oven and bake until it is fully cooked through, about 5 minutes.
For the couscous, place the couscous in a mixing bowl and add boiling water until it is just covered. Cover with cling wrap and let it sit for 10 minutes. Season and mix in the spring onion.
Notes
To drink: Avontuur Estate Luna de Miel Chardonnay Reserve 2009.
