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Last night I did one of my favourite quick dinners - Chicken breats stuffed with feat and pine nuts. It's very simple - Toast a handful of pine nuts in a pan and then add them in a bowl to about half a roughly chopped packet of feta. Add some garlic and possibly some chilli. Chuck in some chopped flat leaf parsley or, as a I discovered last nice, some prepackaged herb salad, roughly chopped. Pour over a glug of olive oil, grind some pepper over it, mix. Leave to stand for a couple of moments. Make some pockets in some nice chicken breatss and then stuff with the feat mix. Last night I wrapped the breatss completyely in pancetta. This was lovely although I missed the seared skin of the chicken. [0] I then placed then, skin side down (i.e the broadest surface where the skin would be if it wasn't covered in pancetta) in a hot pan which has a little bit of olive oil in. I then truned the heat down, fried for a few minutes and then turned them over. After a few more minutes I drizzled on some balsamic and then put the whole lot in a 180 degree oven for about 20 minutes. [0] It occurred to me to sear the chicken *then* add the pancetta just before it went into the oven. This may or may not work. My big problem was what to serve with them. I eventually just settled on a heap of the herb salad with some red pper dressing I had lying around - the sweetness of the red pepper and the balsamic which were added just before going in the oven really contrasted with the tangyness of the feta. However I would have liked something a bit more ... substantial but couldn't really think of anything. Pasta didn't seem to work, neither did gnocchi de patate. Boild new potatos *might* work but I wans't really in the mood, mashed or satutead didn't seem right. The two most likely canddiates were some cous cous or a rosti but I didn't have of the first and I just can't seem to do the second. In retrospect some bruschetta might work. Especcially with chopped tomatos on top. Suggestions? -- gap wearing anarchist
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