Olive and anchovy stuffed chicken Breasts with caper Butter

olive_and_anchovy_stuffed_chicken600x450

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Ingredients

4 garlic
30g parsley
50g anchovy fillets
Himalayan salt
4 chicken breasts
100g black olives
2 tbsp extra virgin olive oil
2 lemon
100g butter
105ml jar capers

Method

  1. Preheat oven to 180°C. In a bowl, combine olives, anchovies, garlic, ricotta and half the parsley. Season well.
  2. Using a sharp knife, halve each chicken breast horizontally to make 8 thin fillets. Bash each one lightly with a rolling pin, then season.
  3. Place a spoonful of the ricotta mixture on the short end of each piece of chicken, then roll up to encase the filling. Transfer to a lined baking tray.
  4. Drizzle chicken with olive oil and season. Bake for 10–12 minutes or until golden brown.
  5. For the caper butter: In a bowl, combine softened butter, drained capers, lemon zest and remaining parsley; season well with black pepper. Heat caper butter over medium heat until it melts and begins to brown.
  6. To serve: Pour the melted butter over chicken.

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