Chicken with Feta and Pears

Chicken with Feta and Pears


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Chicken breasts stuffed with feta, wrapped in proscuitto then topped with fried pears and ginger and baked till tender. The final touch - a sauce made of all the amazing juices!


Serves: 3 

  • 3 chicken breasts, skinned
  • 60g feta cheese
  • salt & pepper to taste
  • 3 slices of proscuitto
  • a little olive oil for sealing
  • bunch of spring onions, chopped
  • 4 leeks
  • 1 stick of celery
  • teaspoon of fresh grated ginger
  • a tablespoon of butter
  • 2 firm pears, peeled, cored and cut into quarters
  • 300ml (1/2 pint) of chicken stock

Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

  1. Preheat the oven to 180 degrees C.
  2. Cut a pocket into the chicken breasts and fill with the feta cheese. Season with salt and pepper. Wrap the proscuitto around the chicken and seal the chicken pockets by lightly frying in the olive oil along with the spring onions.
  3. Cut the celery and the leeks and place in a baking dish dish with the butter and a little salt and pepper.
  4. Put the chicken pieces on top of the leeks and celery. Fry the pears and the grated fresh ginger in the oil, chicken juices and spring onions for about 2 minutes and pour over the chicken.
  5. Finally pour the stock over the lot, cover and cook until chicken is tender - 30-40 minutes.
  6. When done, drain the juices into a saucepan, thicken with a little cornflour and drizzle the sauce over the chicken after serving.
  7. Serve chicken and pears on the leeks and celery.

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