recipes
Marinated chicken with feta cheese and walnut, sundried tomato and olive tapenade
2012-02-27
Ingredients
For the chicken
- 2 chicken breasts
- 2 pieces green Maltese garlic
- Juice and zest of 1 lemon
- 1 tsp paprika
- 2 tbsp olive oil (PREGO)
- 1 tsp cumin powder
- 1 tbsp chopped parsley
- ½ tsp dried oregano
- Fresh seasoning
- 100g feta cheese (CAMEL BRAND)
For the tapenade
- 100g toasted walnuts
- 200g green pitted olives (CAMEL BRAND)
- 50g capers (CAMEL BRAND)
- 50g sun dried tomatoes (CAMEL BRAND)
- Juice of ½ a lemon
- 2 tbsp olive oil (PREGO)
- 1 tbsp chopped parsley
Method
Prepare the chicken by cutting the chicken breast side ways to obtain 2 equal pieces. Combine the remaining ingredients (except the feta cheese) in a large bowl, season well with salt and pepper, and coat the chicken breast with this cheese mixture. Place in the fridge and allow marinating for at least 4 hours. Meanwhile, make the olive and sun-dried tomato tapenade by putting all the ingredients (except the walnuts) in a food processor and whiz to obtain a nice green-red sauce. Crumble the walnuts with your finger tips and add to the sauce. When you are ready to cook the marinated chicken breasts, heat a griddle pan with a little oil and cook the chicken breast pieces till cooked through. Next, sandwich the cooked chicken slices together with the crumbled feta cheese. Serve the chicken pieces with the prepared tapenade.
Suggested accompanying wine: DELICATA Victoria Heights Rose Shiraz D.O.K. Gozo
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