Feta And Basil Chicken Breasts - cooking recipe

Ingredients

1 cup feta, crumbled
2 tbsp cream
2 tbsp chopped fresh basil, plus extra leaves for garnish
4 None chicken breasts
1 tbsp olive oil
2 tbsp butter, diced
1/2 cup dry white wine
1/4 cup chicken stock
None None roast potatoes, to serve

Preparation

Combine feta, cream and basil, and season. Using a sharp knife, carefully cut along one long side of each chicken breast to form a pocket. Fill pockets with feta and basil mixture.
In a large, heavy-based pan, heat oil on high. Cook chicken for 4-5 mins each side, until cooked through and golden. Transfer to a plate, cover loosely with foil and rest.
In the same pan, melt 1 tbsp butter on high. Add wine and stock, and bring to a boil. Simmer for 2-3 mins, until liquid has reduced by half.
Reduce heat to medium. Whisk in remaining 1 tbsp of butter, a piece at a time, until smooth and foamy. Return chicken to pan and simmer for 1 min, until heated through. Serve chicken over potatoes, drizzled with a little sauce and topped with extra basil leaves.