Here is a slightly more exciting take on your bog standard pre-match meal. There is a bit of effort involved, but I actually like making something half-decent to have before the game as preparing it takes my mind off the match for a moment and you also feel like you are treating yourself before going into battle. Or something like that. Sorry, got a bit over-animated there.
Anyway, you could have this chicken either the night before the match or as your pre-match meal, and serve it with vegetables and either plain rice or pasta, as the filling in the chicken supplies all the flavour you need.
(makes 4 servings, or one and a bit servings if you’re really hungry)
- 1 large red bell pepper
- About a third of a block of feta cheese, crumbled
- 2 tablespoons finely chopped pitted kalamata olives
- 1 tablespoon minced fresh basil
- 4 skinless, boneless chicken breasts
- Preheat the grill to medium/high heat
- Cut the bell pepper in half lengthwise; discard seeds and membranes.
- Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten them with your hand.
- Grill for 15 minutes or until blackened. Chop ‘em finely.
- Combine the pepper, cheese, olives, and basil.
- Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket.
- Stuff 2 or 3 tablespoons of the pepper mixture into each pocket and close the opening using a cocktail stick.
- Sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper and place it on a grill rack
- Grill for 6 minutes on each side or until done. Remove from the grill, cover loosely with foil, and let them stand for 10 minutes.