Most of our Fat Boys end up being cut up into individual portions with the skin off – they´re easier to store in the freezer that way and you don´t have to pluck them. Chicken Breast has always been my least favourite part…typically it can be a little dry and bland. Now that we get to eat our own chickens, I can at least say that the breasts are neither dry nor bland and taste great just done on the griddle with olive oil and salt and a squeeze of lemon juice at the end.
Some of our chickens are real monsters though – and with no artificial feed. Just corn, wheat and a long-ish life (at least in terms of chickens for eating) pecking around our olives. One chicken breast can weigh about 500g and is plenty to feed two. Sometimes it´s nice to jazz it up a little, and this is a firm favourite.
- One monster chicken breast or two regular
- Two tablespoons of cream cheese mixed with one crushed clove of garlic, a sprinkle of salt and a tablespoon of your favourite herb finely chopped (I like basil or chives with this)
- About four tablespoons of tomato sauce (i.e. made from fresh or tinned tomatoes)
- Grated cheese
- Olive oil
Split the chicken breast in two without cutting all the way through. Fill with the cream cheese and close. Season with salt and pepper and drizzle a little olive oil over, massaging it in all over.
Put into a baking dish and pour over the tomato sauce. Bake on medium for about 30 minutes. Check that it is done by piercing it – if the juices run clear, you´re done. If not, cook for a further 10 mins, check and repeat if necessary. When cooked, grate cheese over the top, pop it under a hot grill until the cheese is melted and bubbling, and serve.
This is a great prepare ahead dish (up to the stage before you start to cook) and if the breast is large, serve cut into slices with a little extra tomato sauce on the side for your loved ones who prefer things saucy!