Vine-leaf chicken with green beans
- 8 or more preserved vine leaves
- 150g feta
- Pinch grated nutmeg
- 1/2 tsp ground cinnamon
- 1 tbsp mint, finely chopped
- 2 tbsp spring onions, finely chopped
- 4 chicken breasts, 180g each
- Olive oil
For the green beans
- 500g baby green beans
- 1 tbsp olive oil
- 2 garlic cloves, finely sliced
- 400g canned tomatoes, roughly chopped
- 1 tsp sugar
- Pinch of ground cinnamon
- Pinch of ground allspice
- Sea salt and pepper
Chicken breast is stuffed with feta and mint, wrapped in vine leaves and baked for a flash dinner party presentation. Serve with green beans in tomato sauce.
Method
Preheat oven to 200C. Rinse the vine leaves and pat dry. Mash the feta with the nutmeg, cinnamon, mint and spring onions. Cut a slit in the side of each chicken breast, beginning at the thicker end. Open the incision with your fingers and spoon the stuffing into the pocket. Season well.
Lay out 2 or more overlapping vine leaves, vein side up, place a chicken breast on top, and wrap. Do the others, then brush with a little extra olive oil and bake for 25 minutes or until cooked through.
Cook the beans in simmering salted water for 5 mins, then drain, reserving half a cup of the water. Heat the oil in a small pan and fry the garlic until lightly golden. Add the tomatoes, the reserved water, sugar, spices, salt and pepper and cook, stirring for 10 mins. Add the beans and cook for a further 5 minutes.
To serve
Cut the chicken across into thick slices and serve with the beans.
Serves 4.
This recipes is featured in the book,Winter is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store