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Chicken breast fillet with feta cheese pesto

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Ingredients for 2 servings:

  • 4 chicken breast fillets
  • 1 pack of sheep’s cheese, or better still, a mixture of half goat’s and half sheep’s milk
  • 2 tbsp olive oil
  • basil
  • Parsley
  • Thyme
  • rosemary
  • lovage
  • n. B. Pepper, colored
  • 2 tsp capers
  • 2 cloves garlic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Score the chicken breast fillets. Purée the remaining ingredients with a hand blender until a paste forms. Stir in the capers after the puréeing. Fill the chicken breast fillets with three-quarters of the paste. Then, bake the filled chicken breast fillets in the oven at 180°C for half an hour. Spread the remaining paste over the chicken breast fillets and return everything to the oven for a short while until the paste turns light golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Chicken breast fillet with feta cheese pesto