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Corn Fed Chicken


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COCONUT CHICKEN CURRY PARCELS
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CHICKEN ROULADE
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FARMHOUSE CHICKEN CASSEROLE
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BASIL CHICKEN AND APPLE SALAD
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MOROCCAN CHICKEN
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JERK CHICKEN MARINADE
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GINGER CHICKEN MARINADE
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ORANGE AND MAPLE CHICKEN
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PEKING CHICKEN
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SUNDRIED TOMATO AND FETA
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NZ Owned

 

SUNDRIED TOMATO AND FETA STUFFED CHICKEN

Ingredients
1 medium-sized chicken
4 slices of two-day old bread for breadcrumbs
½ packet of feta cheese cubed
10-12 sundried tomatoes drained of oil
1 loose cup fresh mint leaves, washed, dried and destalked

Method
1. In the food processor, make breadcrumbs out of the bread. You can use white bread, or, for a bit of difference, wholegrain bread which works just as well.

2. Add the mint leaves with the motor running, so everything is getting chopped up nicely.

3. Now add the feta cubes one at a time with the motor running and lastly add the sundried tomatoes. Check the colour and consistency of your stuffing – it should be just starting to come together but not a big glob. If it is too wet, add more breadcrumbs. If it is too dry add a couple more tomatoes.

4. There are two ways you can stuff the chicken:
a. Either pop all of the stuffing into the cavity of the bird, or do a Maryland whereby you gently separate the skin from the breast meat then take small amounts of the stuffing and distribute an even layer over the breast meat by rubbing the skin to push the stuffing into position. The balance of the stuffing can be put into the cavity of the bird.

5. Season the outside of the chicken with a little olive oil, freshly ground salt & pepper.

6. Cook the chicken thoroughly.

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