FETA AND OLIVE CHICKEN CUTLETS

1 kg chicken mince

2 tsp salt

1 tsp black pepper

2 slices bread soaked in water and crumbled

1 egg

2 tabs dry dhana

½ tsp ground jeeroo

Leon and herb seasoning

Green chillies

Garlic

Fresh green dhana chopped

Spring onions chopped

Feta cheese cubed small

Green olives pitted and chopped.

Method

Combine all ingredients except feta and olives Work with oiled palms as

mixture is very moist.

Pat on 1 hand ,place some feta and olive in the centre and mould into an

elongated kebab ,with filling in the centre.

No need to dip in egg as mixture is moist ,so dip directly into crumbs and

freeze.

When needed ,place in a flat pyrex,drizzle with olive oil and bake on a very

hot oven 240    for 15 -20 mins...

Serve with lemon and chutneys of your choice...