Spinach & feta stuffed chicken

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Good Food

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1. Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible. Mix with the feta and a little black pepper, then stuff between the flesh and skin of the chicken, smoothing the skin back over the stuffing. Season the chicken all over with a little salt and pepper.
2. Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned. Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted. Add 6 tbsp water, then cover for 15-20 mins until the chicken is cooked through.

Easy lamb grill

Easy lamb grill: Switch the chicken for 4 lamb leg steaks. Heat oven to 220C/fan 200C/gas 7. Heat the oil in an ovenproof frying pan, then fry the lamb on each side until just browned. Mix the feta with a good handful chopped olives, a handful chopped flat-leaf parsley and plenty of seasoning, then press on top of the steaks in an even layer. Roast for 5 mins until the topping is turning golden and lamb is pink in the middle.

Per serving

308 kcalories, protein 36g, carbohydrate 2g, fat 18 g, saturated fat 5g, fibre 1g, salt 1.32 g

'This only took 10 minutes to prepare and was ready to pop straight into the oven. The ingredients really complemented each other, plus it's an enjoyable way to eat spinach!'

Latest comments and suggestions

• james

  18 November 2007

  james rated this recipe

  

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• blulou

  26 November 2007

  blulou rated and commented on this recipe

  

  Just happened to have the ingredients in and looking for inspiration. Only had skinless breasts so cut a flap in the underneath to stuff, held together with a couple of strips of bacon wrapped round. Also, put toasted pine nuts in the stuffing and baked whole thing in the oven. High flavour to effort ratio. Served it with a tomato and mint salad, and new potatoes.

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• kitty

  04 December 2007

  kitty rated and commented on this recipe

  

  Very tasty and easy- didn't have chicken with skin on so sliced in half and wrapped bacon around.

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• lostkat

  26 January 2008

  lostkat rated and commented on this recipe

  

  Extremely tasty and so so simple to make. Like others, I didn't have the skin on the chicken, so I hammeded it flat with a meat tenderiser, laid the filling down the middle and secured into a parcel with cocktail sticks. I also threw some mushrooms in to the water along with a splash of white wine. Beautiful!!

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• Beth

  21 March 2008

  Beth rated and commented on this recipe

  

  Didn't have frozen spinach but had fresh so sauteed it so it wilted slightly. Really nice. Wish I had seen the wine suggestion - may try that next time.

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• emma1983collett

  07 April 2008

  emma1983collett commented on this recipe

  Really easy and tasty. I used bacon to hold the stuffing in. In hindsight it would have been easier to use cocktail sticks. Goes well with the tangy couscous salad. Highly recommended!

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• Beth

  08 April 2008

  Beth commented on this recipe

  I used wine this time and it was really nice, also fried some leeks beforehand and then added to them back in with the wine.

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• katyrouth

  11 April 2008

  katyrouth rated and commented on this recipe

  

  You can use fresh spinach instead - just wash it and wilt it in its own juices before squeezing dry and continuing as normal.

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• Loubob

  05 June 2008

  Loubob commented on this recipe

  I cannot commend the merits of frozen leaf spinach enough! It's cheaper and more convenient, and comes up just like wilted fresh spinach when gently defrosted in your microwave or at room temperature.

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• Sam

  10 June 2008

  Sam rated and commented on this recipe

  

  didn't have chicken with skin, used breasts instead. Flattened with rolling pin and secured with a cocktail stick. Baked in the oven on a bed of tomatoes for 20 ish mins. Chicken was moist and tasty. All guests enjoyed it. yum yum...

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• janet

  15 June 2008

  janet rated and commented on this recipe

  

  Lovely recipe. Used chicken without skin and cut a flap, but next time will try flattening it first and then rolling it. I thought the cocktail sticks would be difficult to insert, but they were very easy. Used fresh spinach which I wilted in a spoonful of water for 1 min. Had rather too much water at the end, so took the chicken out and boiled it down for a couple of mins. Absolutely delicious, will definitely make it again.

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• rebeccam

  17 June 2008

  rebeccam rated and commented on this recipe

  

  Really tasty! Used low fat Feta and it tasted just as nice.

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• miche

  02 July 2008

  miche rated and commented on this recipe

  

  taste good and pretty easy to make. I would suggest small thin breast.

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• Gems

  18 July 2008

  Gems commented on this recipe

  I made this for my husband and he really enjoyed it. I used chicken breasts and match-sticks to hold them together. They didn't look beautiful but my hubby said they were flavoursome.

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• beccles

  21 August 2008

  beccles rated and commented on this recipe

  

  i was so unimpressed with this one, after reading the above reviews i added wine and wrapped in bacon - not a good move. the people i cooked for enjoyed it, but i think they were being polite. i wont be making this again. sorry.

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• Aleeza

  11 October 2008

  Aleeza rated and commented on this recipe

  

  Nice, but too bland and not highly original. I added a little ground nutmeg (goes well with both feta and spinach), a sprinkle of Tabasco, sea salt flakes and black pepper, as well as olive oil to the filling. I added chicken stock to finish the cooking. I think the idea of adding bacon is also a good idea. Not a recipe I'd rave about.

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Ingredients

• 4 boneless chicken breast fillets , skin on
• 85g frozen leaf spinach , defrosted
• 85g feta cheese , crumbled
• 2 tbsp olive oil
• 2 tbsp pine nuts

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 25 mins

Ingredients

• 4 boneless chicken breast fillets , skin on
• 85g frozen leaf spinach , defrosted
• 85g feta cheese , crumbled
• 2 tbsp olive oil
• 2 tbsp pine nuts

Per serving

308 kcalories, protein 36g, carbohydrate 2g, fat 18 g, saturated fat 5g, fibre 1g, salt 1.32 g

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