Ingredients:

• 1 medium size Onion
• 250 g Mushrooms
• 2 tablespoons Extra Virgin Olive Oil
• 1 kg de-boned Chicken Breasts
• 200 g Danish White Feta Cheese
• 1 teaspoon Salt
• 1 teaspoon dried Oregano
• 1 teaspoon dried Basil
• 1 teaspoon Paprika
• 1/2 teaspoon Black Pepper

Instructions:

1. Slice the mushrooms into thin slices and slice the onion into half moons.
2. Stir fry the mushrooms and onions in a pan with extra virgin olive oil until light brown.
3. Place the fried mushrooms and onions in a oven-safe pan.
4. Carefully cut slits into each chicken breast. The slits must be about 2 cm apart. Take care to not cut completely through the chicken breasts.
5. Soften the feta cheese with a fork and then stuff the cheese into each slit.
6. Place the stuffed chicken breasts into the oven-safe pan and arrange the fried mushrooms and onions alongside the chicken breasts.
7. Sprinkle the salt, black pepper, oregano, basil and paprika over the chicken breasts.
8. Cover the pan with aluminium foil and place in the oven for 30 minutes at 270 degrees Celsius.
9. After the 30 minutes has passed, remove the aluminium foil and place the pan back in the oven for another 10 minutes so that the chicken can grill a little bit.

Servings: 4

Notes:

You can experiment with other herbs and spices if you wish. For example dried Rosemary instead of Basil; Chilli flakes instead of Paprika, etc.

Serving Suggestion:

This goes great with a green salad as a side. Also consider adding creamy mayonnaise as a topping.

Nutritional Information: