Name: Spinach & feta stuffed chicken
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 4 boneless chicken breast fillets skin on; 85g frozen leaf spinach defrosted; 85g feta cheese crumbled; 2 tbsp olive oil; 2 tbsp pine nut

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Spinach & feta stuffed chicken

Spinach & feta stuffed chicken

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.2 out of 5.40 ratingsRate

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This works well with lamb too and is a good way to get kids to eat spinach, serve with some couscous for a quick summer meal

Easily doubled

Easily halved

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Alternatives

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Tangy couscous salad

A star rating of 4.7 out of 5.68 ratings

Ingredients

Nutrition

Units:

MetricUS

4 boneless chicken breast fillets

skin on
85g frozen leaf spinach

defrosted
85g feta cheese

crumbled
2 tbsp olive oil
2 tbsp pine nut

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Nutrition: per serving

kcal308
fat18g
saturates5g
carbs2g
sugars1g
fibre1g
protein36g
salt1.32g

low

Method

step 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.
step 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.

RECIPE TIPS

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.

CHOOSE THE BREAST

Choose chicken breasts with plenty of unbroken skin to contain the stuffing. If necessary, you can secure the filling with a couple of cocktail sticks.

Recipe from Good Food magazine, September 2007

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A star rating of 4.2 out of 5.40 ratings

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