Name: Crispy feta cutlets
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 100 gram feta, cut into 8 slices; 8 chicken thigh cutlets on the bone, skin on; 1/3 cup olive oil; 2 tablespoon chopped oregano leaves; 1 tablespoon finely grated lemon zest; 2 clove garlic, crushed; 1 teaspoon smoked paprika; 4 potatoes, cut into wedges; 2 brown onions, cut into wedges; 1/2 cup kalamata olives; 200 gram cherry truss tomatoes; extra oregano leaves, to serve

Crispy feta cutlets

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Serves 4

Prep

20M

Cook

35M

Total

55M

Ingredients

100 gram feta, cut into 8 slices

8 chicken thigh cutlets on the bone, skin on

1/3 cup olive oil

2 tablespoon chopped oregano leaves

1 tablespoon finely grated lemon zest

2 clove garlic, crushed

1 teaspoon smoked paprika

4 potatoes, cut into wedges

2 brown onions, cut into wedges

1/2 cup kalamata olives

200 gram cherry truss tomatoes

extra oregano leaves, to serve

Method

1.Preheat oven to moderately hot, 190°C (170°C fan-forced). Lightly grease a large baking dish.

2.Using a sharp knife, make a small incision under skin of each chicken cutlet; stuff one slice of feta under each cutlet.

3.In a small jug, combine oregano, zest, garlic, paprika and half of the olive oil. Pour over chicken. Cover. Chill 20 minutes.

4.Heat 1 tablespoon of remaining oil in a large frying pan on high. Cook chicken, skin side down, 4-5 minutes, until skin is crisp and golden. Transfer to baking dish.

5.Place potatoes, onions and olives in another baking dish. Drizzle remaining oil over; season to taste.

6.Bake both dishes 20 minutes. After 20 minutes, remove vegetables; set aside. Add tomatoes to chicken dish; bake further 10 minutes, until just blistered.

7.Serve chicken with baked vegetables and extra oregano.

If you have a large baking dish, combine the chicken and vegetables all in one.
Note

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