Roasted Chicken with Asparagus and Feta

About Roasted Chicken with Asparagus and Feta

Ingredients

• Boneless chicken breasts 2
• Fresh asparagus tips 7 to 8
• Feta cheese 50 gms
• Garlic, chopped 2 tbsps
• Dried oregano 1 tsp
• Sea salt to taste
• Black peppercorns, crushed to taste
• Extra virgin olive oil 4 tbsps
• Garlic, crushed 2 tbsps
• Red chilli flakes ½ tbsp
• Arugula leaves a few

How to Make Roasted Chicken with Asparagus and Feta (Stepwise Photos)

Method

1. Place chicken breasts on a plate, put 1 tbsp chopped garlic, ½ tsp dried oregano, sea salt, black pepper and 2 tbsps extra virgin olive oil over them and rub in well. Let them marinate for 10 minutes.
2. Heat a non-stick pan, add the chicken breasts and cook till done. Remove chicken from the pan and keep on the worktop and slice.
3. Cut feta cheese into cubes.
4. Heat 1 tbsp extra virgin olive oil in another non-stick pan, add crushed garlic, red chilli flakes and remaining dried oregano and saute for 1-2 minutes. Pour this over feta cheese cubes.
5. Heat 1 tbsp extra virgin olive oil in yet another non-stick pan, add asparagus tips, remaining chopped garlic, salt and crushed black peppercorns and saute for 2-3 minutes.
6. Arrange the chicken slices, asparagus tips, arugula leaves and feta cheese cubes on a serving platter in an appealing way and serve.

Additional Tips and Tricks

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Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps