Feta-stuffed Chicken with Crispy Sage & Cherry Salsa

Preheat oven to 200°C/180°C fan-forced. Grease and line a baking tray with baking paper. Zest 1 orange, then juice both oranges. Combine orange zest, cream cheese and feta in a bowl. Add breadcrumbs and stir to combine. For each chicken breast, place chicken, breast-side down, on a chopping board. Using a small sharp knife cut into chicken breast at thickest part, diagonally, to create a pocket, and open out to sit flat. Top with 2 tbs cream-cheese mixture. Fold chicken to enclose filling. Secure with toothpicks. Repeat with remaining chicken and cream-cheese mixture.

Heat 1 tbs oil in a large frying pan over medium-high heat. Add chicken and cook for 1-2 minutes or until browned all over. Transfer to prepared tray. Bake for 10 minutes or until cooked. Wipe pan clean.

Meanwhile, heat remaining oil in same frying pan. Add sage and cook for 2 minutes or until slightly crisp. Cool sage in oil. Strain into a bowl. Combine cherries, walnuts, and crispy sage leaves in a bowl. Combine cooled sage oil and orange juice in a jug.

Place couscous in a heatproof bowl. Cover with boiling water. Cover and stand for 3 minutes or until liquid is absorbed. Stir with a fork to separate grains. Add spinach and toss to combine. Season. Spoon couscous onto plates. Top with chicken and cherry salsa. Serve with sage-orange oil.