2 chicken breasts
100 g DODONI Feta with 40% less salt, crumbled
1 tbsp capers, chopped
¼ bunch of parsley, chopped
1 tbsp fresh basil, chopped
½ tbsp fresh oregano leaves
1 clove of garlic, minced
600 g potatoes
150 ml DODONI fresh milk light 1,5%, at room temperature
salt & freshly ground pepper
Preheat the oven. Gather and prepare all the ingredients for the stuffing. Wash and peel the potatoes for the mash.
Prepare the stuffing for the chicken. In a bowl put the feta, capers, 1 tbsp parsley, basil, oregano, garlic, freshly ground pepper and 1 tbsp olive oil and mash with a fork until you have a thick mixture.
Prepare the chicken breasts. Slice the breasts lengthwise, so that you create some kind of “pocket”. Fill the pockets with the cheese stuffing and press them lightly so that they close.
Put them on a baking pan lined with baking sheet, drizzle them with olive oil and season them with salt and pepper. Bake them in a preheated oven at 190°C for about 35 minutes, until lightly browned.
Meanwhile prepare the mashed potatoes. Boil the potatoes in a cooking pot filled with well-salted water, for about 20 minutes until soft. Drain the potatoes and move them into a bowl. Season them with salt and freshly ground pepper.
Pour the milk and 50 ml olive oil gradually over them, while smashing them with a fork until pureed. Serve the stuffed chicken breasts over the warm mashed potatoes, and sprinkle them with the rest of the chopped parsley.