Chicken Breasts with Feta Cheese, Buckwheat Noodles, and Puttanesca Sauce

Main Dishes | Italian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken Breasts with Feta Cheese, Buckwheat Noodles, and Puttanesca Sauce

Ingredients

Skin-On Chicken Breasts - 10.6 oz
Rice Noodles - 5.3 oz
Basil - 3 stems
Feta cheese - 3.5 oz
Olives stuffed with lemon - 1.8 oz
Marinara sauce - 3 fl oz
Pistachios - 1.4 oz
Garlic - 2 cloves

Step by Step guide

Step 1

Preheat the oven to 392°F.

Step 2

Peel a couple of garlic cloves, crush them with a press or chop them with a knife. Shell the pistachios and crush them with the flat side of a knife, dice the feta cheese into small cubes, and chop the basil. Mix all these ingredients thoroughly in a bowl and season with pepper.

Step 3

Make a pocket cut along each chicken breast. Stuff the pockets with the cheese-nut mixture, as shown in the picture.

Step 4

Heat 1–2 tablespoons of vegetable oil in a skillet, season the chicken breast with salt and pepper, and fry on medium heat on both sides until golden brown. Then transfer to a baking dish and place in the oven for 10–15 minutes.

Step 5

While the breasts are baking, cook the buckwheat noodles. Gradually add the noodles to boiling salted water, stir, and cook for 5–6 minutes until done. Drain the cooked noodles in a colander and, if desired, drizzle with vegetable or olive oil.

Step 6

In a clean skillet, heat the puttanesca sauce over medium heat. Cut the olives in half. On a plate, place the chicken breast, next to it the noodles, and the puttanesca sauce. Garnish with olives and basil.