Kretes Extra Virgin Olive Oil

Preparation method

1. Preheat oven to 250C/500F/Gas 9.
2. Heat the oil in a small ovenproof frying pan over a medium heat. Add the shallots and fry for 3-4 minutes, until softened.
3. Add the garlic and fry for one minute.
4. Add the shiitake mushrooms and fry for two minutes.
5. Add the feta and basil and continue to cook, stirring until the feta has melted.
6. Season with salt and freshly ground black pepper and remove the pan from the heat.
7. Take the chicken breast and cut lengthways into the breast to create a pocket.
8. Spoon the mushroom mixture into the pocket, then return the stuffed breast to the frying pan.
9. Fry the chicken breast over a medium heat for two minutes, until browned, then turn the breast and cook for another two minutes. Transfer to the oven to roast for a further 10-12 minutes, or until completely cooked through.
10. Remove the chicken breast from the oven and place onto warm a plate and leave to rest.
11. Return the frying pan to the hob and add the white wine. Stir well, so as to incorporate the chicken juices from the base of the pan.
12. Pour the white wine reduction over the plated chicken breast, then sprinkle with the pinenuts. Serve immediately.