Stuffed chicken breasts with peas and onions

serves 4

  • 225 g feta, crumbled
  • 40 ml finely chopped parsley
  • 1 clove of garlic, finely chopped
  • 1 egg, lightly beaten
  • 4 chicken breasts
  • 30 ml olive oil
  • juice of half a lemon
  • salt and freshly ground black pepper to taste
  • 15 ml olive oil
  • 10 ml butter
  • 1 onion, thickly sliced
  • about 800 ml frozen peas

Preheat oven to 180 °C. Combine feta, parsley, garlic and egg. Cut an opening in every chicken breast. Spoon a large spoonful of filling into each and put breasts in an oven dish. Sprinkle the 30 ml olive oil and lemon juice over. Season with salt and pepper. But be careful with the salt, the feta is already quite salty. Put in the oven for about 45 minutes. Heat the 15 ml olive and butter. Sauté onion until soft. Cook the peas and drain. Add peas to fried onion. Serve chicken with the peas and onion.