Chicken Filé Filled with Feta Cheese and Sun dried Tomatoes

Ingredients / 2 port 2 chicken filé, basic recipe 1 tbsp ajwar, strong 6 sun-dried tomatoes, marinated in olive oil 2 tbsp parmesan, grated 2 tbsp freshly chopped parsley 1 tbsp olive tapenade 2 x 20 g feta cheese Celtic salt and freshly ground pepper

Pepper Salsa 2 tbsp ghee 2 sardines, chopped 1/2 red bell pepper, diced 1/2 yellow pepper, diced 1 small zucchini, seeded and diced 1 shallot, sliced 2 garlic cloves, minced 2 tbsp cappers 200 g canned tomatoes 1 tsp oregano

Method

• Slice the chicken on the side and brush the inside with the Ajvar on one side and olive tapenade on the other side.

• Lay the sun-dried tomatoes and feta cheese in the chicken, then close each half. Bake it in a 120° C for about 20 minutes.

• Meanwhile, heat a pan with the ghee on medium heat and gently sauté the peppers, shallot, garlic and zucchini.

• Add the tomato and oregano and simmer for another 15 minutes.

• Season the taste with salt and pepper, garnish with parmesan the chicken and serve at once.

Tips

• The Mediterranean character is all over the dish. Rice has always been my favourite choice.

• Pasta makes it more Italian and is also a great combination.