Add dill, some raisins and cheese, and you have a wonderful diner on the table for family or friends.
Serves 4
1/2 cup (120 g) organic raisins
1/2 tsp. (2,5 ml) cumin
1 organic lemon
some feta and cream cheese (or two dairy-free cheeses)
1 cup or 16 Tbs. (240 ml) fresh chopped dill or 16 tsp. (80 ml) dry dill
6 sliced scallions or chopped red onion
4 organic or free range boneless, skinless, chicken breasts
some chopped organic spinach and basil leaves
2 Tbs. (30 ml) olive oil
sliced organic green beans
1. In a saucepan, add raisins and cumin plus cold water to cover. Bring to a boil.
2. Remove from the heat and let it cool for 5 minutes, then drain.
3. Into a medium bowl, add 2 tsp. (10 ml) lemon zest.
4. Stir in the cheeses.
5. Mix in the raisins, cumin, spinach, basil, and half the dill and scallions.
6. Insert a thin sharp knife into the thickest part of the each chicken breast.
7. Push it three-quarters of the way down to the thin end.
8. Move the knife from side to side to form a wide pocket.
9. Stuff a quarter of the cheese mixture into each breast.
10. Heat 1 Tbs. (15 ml) oil in a large skillet over medium-high heat.
11. Cook the chicken until golden brown, about 8 minutes on each side.
12. Into a large bowl, whisk 2 Tbs. (15 ml) lemon juice and 1 Tbs. (15 ml) olive oil.
13. Toss in the green beans, rest of the scallions, and dill.
14. Serve the chicken with tossed green beans.
