Lemon, Thyme And Feta Stuffed Chicken Breast

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• Step 1

  Place potatoes in a saucepan of cold salted water, bring to a simmer, then cook for 15 minutes or until tender and easily crushed with the back of a spoon.

• Step 2

  Meanwhile, using a sharp knife, make a horizontal incision into chicken the length of each breast to form a pocket (don?t cut all the way through).

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  Step 3

  Preheat oven to 200C. To stuff chicken, place feta, zest, thyme and garlic in a small bowl. Season with salt and pepper, then combine well. Divide stuffing among chicken pockets and spread evenly.

• 

  Step 4

  Heat oil in a large, ovenproof frying pan over high heat. Cook stuffed chicken for 2 minutes or until golden. Turn over, then cook in oven for a further 12 minutes or until cooked through. Remove pan from oven, turn chicken over, then rest in pan for 5 minutes.

• Step 5

  Drain potatoes well in a colander and return to pan. Using a potato masher, mash until smooth. Add cream and butter, season, then stir to combine.

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  Step 6

  Cut stuffed chicken in half. Divide mash among plates, then top with chicken. Scatter with extra thyme and serve with green beans and lemon wedges, if using.

  And drizzle with balsamic if desired.

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