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#WFD – Foiled-Baked Chicken Fillets with Tomatoes and Feta

Remove from the oven and open up the foil parcel and serve over mashed potato.

POLOKWANE – Take a trip to the Mediterranean with this scrumptious dish by What’s for Dinner.

Feta, tomatoes and basil are quintessential Mediterranean flavours.

Ingredients

  1. 400g chicken fillet strips
  2. 125g cherry tomatoes
  3. 4 baby marrows, sliced
  4. 1 x KNORR Chicken Stock Pot
  5. 1 round feta cheese, crumbled
  6. 30ml basil pesto

Method

  1. Preheat oven to 200°C.
  2. Place chicken, cherry tomatoes, feta cheese and baby marrows on top of a double layer sheet of tin foil.
  3. Place the KNORR Chicken Stock Pot on top of the ingredients and drizzle with basil pesto.
  4. Fold the sides of the foil in to close up the parcel and bake in the oven at 200°C for 45 minutes or until the chicken is cooked through.
  5. Remove from the oven and open up the foil parcel being careful of the escaping steam, then serve over mashed potato.

raeesak@nmgroup.co.za

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Raeesa Sempe

Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard

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