Chicken fillet stuffed with dried tomatoes, feta and mint, served with potato salad with chicory and fennel

This winter dish tastes of summer! It is fresh and light and yet it is made with ingredients that are in season through out winter (albeit because of storage). With temperatures rising and the days getting longer, this is exactly what I want to eat today.

2 chicken fillets
3 dried tomatoes
50g feta cheese (cheap, fake feta made from cow milk will do)
10 fresh mint leafs

2 chicories
1 fennel bulb
400 g waxy potatoes
3 tablespoons mayonaise
3 tablespoons of the vinegar in which gherkins were stored
3 tablespoons of olive oil
salt & pepper
pinch of dried dill

Use the tip of a sharp knife to create a pocket inside each chicken fillet. Chop together the dried tomatoes, feta and mint and press it into the pockets in the chicken breasts. Set aside.

Peel and thinly slice the potatoes. Wash them with water and set them aside.

Thinly slice the chicories and fennel, wash them and set aside.

Boil the potatoes for 10 minutes or until they are just about cooked. Heat some olive oil in a frying pan and fry the chicken fillets.

In a big bowl, mix the chicories, fennel, mayonnaise, vinegar, olive oil, salt, pepper and dill.

When the potatoes are cooked, drain them and chuck them into the bowl with salad. Quickly mix everything together.

The chicken fillets are extra thick because of their filling. Make sure that they are cooked on the inside. Once they are done, serve everything on a plate.


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