Turn the oven to 220 Celsius. Pile the parsley, basil and sun dried tomatoes onto a chopping board with a little olive oil and a pinch of pepper. Crush over 2-3 cloves of garlic and chop everything together mixing with the knife as you go. Crumble over the feta, finely grate over lemon zest and mix again.
On a big sheet of greaseproof paper, put the chicken breasts down and using a knife carefully fold back the fillets and cut a little pocket in each one until you can open each breast like a book. Divide the filling equally among the 4 chicken breasts, pat down and then fold back.
Add a little olive oil to an empty frying pan, and using tongs carefully lay the chicken down. Scrunch up a sheet of greaseproof paper under the tap, slightly wetting it then flatten it out and tuck over the chicken, leave to cook shaking the pan every now and then.
Now it's time to get the asparagus started. Drizzle a little olive oil into a frying pan, squash and add a couple of cloves of unpeeled garlic. Add the tomatoes and the herb sprigs and reduce.
Sprinkle salt and pepper onto your uncleaned chopping board and add a teaspoon of oregano and 2 cloves of garlic. Take our flat breads and rub them on the board, then wrap them in some greaseproof paper and put them in the oven.
Add the trimmed asparagus to the pan.
Now for the cabbage salad. Shred the cabbage, peel and shred the onion and add to a big bowl with chopped parsley, basil, finely chopped chili. Squeeze over lemon juice add a little salt and pepper and mix. This is now done.
By now the chicken should be golden underneath, so carefully turn each breast over and add 4 small sprigs of rosemary to the pan. Recover with the greaseproof. put a medium frying on top of the chicken to push it down a bit and help it crisp up.
Cook the chicken for a further 10 minutes and then it should be ready. Serve with asparagus, flat breads and salad.
- small bunch of fresh flat leaf parsley
- small bunch of basil
- 8 sun dried tomatoes (not in oil)
- 2-3 cloves of garlic
- 100g feta cheese
- 4 chicken breasts
- 4 sprigs of fresh rosemary
- 4-6 cloves of garlic
- 200g of cherry tomatoes on the vine
- small bunch of fresh herbs (whatever you have left I used rosemary)
- 250g asparagus
- 8-10 pitted black olives
- 1 tsp dried oregano
- 2 cloves garlic
- 6 flat breads
- 1/2 small white cabbage
- 1 onion
- a few sprigs of flat leaf parsley
- a few sprigs of basil
- a red chili
- 2 lemons