Stuffed Chicken with feta, red pepper and macadamia

Delicious family meal that cooks in foil, ensuring the moisture and flavour stays inside. Prepare the red pepper spread first. You can store it in the fridge for up to 10 days in a sterilised bottle.

3 red peppers, halved with the seeds removed
1/2 cup roasted macadamian nuts
1/2 clove garlic minced
1/2 cup olive oil
1T chopped flat leaf parsley
2t lemon juice

Roast the peppers skin side down at 180C for an hour. Leave to cool.
Chop the nuts in a blender. Add the cooled peppers and other ingredients. Blend until smooth. Add more oil if required.

4 large chicken breasts
8T red pepper spread
4T feta cheese
4T butter
olive oil
salt and pepper

To cook the chicken, preheat the oven to 180C. Line a roasting tin with foil, allowing enough foil to remain in order to cover the chicken in a parcel. Cut the one side of the chicken breast open. Place the chicken breasts on the foil. Stuff each breast with 2T pepper spread, 1T feta and 1T butter. Secure closed with a toothpick at each end. Drizzle with olive oil and season with salt a pepper. Close the foil as if it was an envelope Bake for 40 minutes. Check if cooked through and serve with potato bake and salad.

Serves 4.

Add some olives to each breast to change the flavour.
Use oven dried tomatoes instead of peppers, and replace the parsley with basil.