If you love roast chicken dinners but want to be slightly more adventurous, this apple-stuffed roast chicken with cider and pea sauce recipe is for you!

SERVES 4 // COOK TIME 40 mins

INGREDIENTS
For the chicken
4 skinless chicken breast fillets, cut along the sides to make pockets
100g feta, crumbled
80g butter, cubed
1 Pink Lady apple, cored and sliced
8–10 sage leaves
Salt and cracked black pepper
For the sauce
50g butter
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 tbsp flour
400 ml chicken stock
200 ml cider
1 cup frozen peas

METHOD
For the chicken
1. Preheat oven to 200°C.
2. Spread open the chicken breasts and fill with the feta, butter, apple and sage. Season. Close the breasts over the stuffing and secure (either tie with string or pin with toothpicks).
3. Bake for 18–20 minutes, until golden and cooked through.
For the sauce
1. Melt the butter in a pot over medium heat and fry the onion for 10 minutes, until soft. Add the garlic and cook for another 2 minutes.
2. Stir in the flour, then the stock and cider. Bring to a simmer and cook for 10–15 minutes, until reduced and thickened. Stir in the peas and cook for 5 minutes.
3. Remove the string or toothpicks, slice the chicken, spoon the sauce over and serve.

For another basic recipe with a bit of a twist, try our avo sushi cake!

The post Apple-stuffed roast chicken with cider and pea sauce appeared first on MyKitchen.

When it comes to convenience, budget and nutrition, frozen veg are a winner! Try out this yummy pea and spinach omelette to see what we mean.

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
For the pea sauce
¾ cup frozen peas, blanched
½ cup basil
1 garlic clove
½ wheel feta
1 tbsp lemon juice
¼ cup olive oil
For the spinach omelette
1 onion, finely chopped
10 eggs
¼ cup milk
1¼ cups grated Cheddar
1 cup frozen peas, blanched
1½ cups baby spinach
1 tbsp chopped chives
½ wheel feta, crumbled

METHOD
For the pea sauce
1. Place all the ingredients in a food processor and blend until smooth.
2. Season to taste and set aside.
For the spinach omelette
1. Fry the onion in a bit of oil for 5 minutes, until soft and translucent. Remove from the pan and set aside.
2. Whisk eggs and milk.
3. Heat some more oil in a pan over medium heat and pour in ¼ of the egg mixture. Swirl so it forms an even layer.
4. Cook for 1–2 minutes, until the middle starts to set. Spoon on some pea sauce. Sprinkle onion, ¼ cup of the Cheddar,  peas, spinach, chives and feta on one half of the omelette. Flip the other side over the fillings and cook until the cheese melts. Slip on to a plate.
5. Repeat with the remaining egg mixture and fillings. Serve with pea sauce.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

There are so many healthy and yummy meals you can put together with frozen veg, like this rice, fish and bean salad.

The post Pea and spinach omelette with creamy pea sauce appeared first on MyKitchen.