This dish tastes like spring. And it also tastes like the Mediterranean. We might be NZ bound but out taste buds can travel anywhere we like!
Sabato’s Giuliana Tartufi Truffle Powder has become a must have ingredient in my kitchen. And it lasts for AGES. Get some! Or not. This dish will still work without the truffle powder, you’ll just have to add a little more salt instead.
2 T butter
2 cloves garlic
2 large Portobello mushrooms diced
6 sprigs of fresh thyme chopped finely
3 T black olives chopped roughly
½ pkt goats feta
2 t Giuliana Tartufi Truffle Powder
2 large free range chicken breasts, skin on
2 T olive oil
400 g vine or cherry tomatoes
1 red onion thinly sliced
6 whole cloves garlic
3 bay leaves
2 big sprigs rosemary
4 T Balsamic glaze
Salt and pepper to taste
In your Ironclad Pan sauté mushrooms and garlic in butter till browned. Mix in the truffle powder, chopped thyme sprigs and olives and remove from pan. Leave to cool whilst you prep the chicken.
Butterfly 2 chicken breasts with skin on, then tenderise (bash) with a rolling pin to flatten them out.
Crumble goat’s feta across breasts, then spread mushroom mix on top and roll breasts lengthwise to form a roll. Skin side out.
Preheat oven to 180°C.
Heat olive oil in pan on medium heat and gently place breasts skin side down in pan. To stop them rolling apart I wedged one breast right up against the side of the pan and nestled the second breast in tightly next to it, then held it there with a pair of tongs.
Fry for 3 – 4 minutes, till breast is golden brown. Now carefully turn the breasts over so they are skin side up in the middle of the pan.
Arrange red onion, garlic, whole tomatoes and herbs (leave the rosemary in one inch sprigs) around the breasts, season and drizzle with balsamic glaze and cook in the oven for 25 minutes.
At this point you can remove the breasts, rosemary and bay leaves from the pan, pop the skin off the tomatoes and lightly mash the tomato, garlic and onions to form a pasta sauce.Or if you’re going low carb, slice the chicken breasts and serve with the hot tomatoes and a crisp rocket salad.