Chicken Breasts with Feta Cheese, Buckwheat Noodles, and Puttanesca Sauce
⏳ Time
45 minutes
🥕 Ingredients
8
🍽️ Servings
4
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.
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