Spinach & feta stuffed chicken

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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!'

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Results 21-24

• Janey

  12 May 2009

  Janey commented on this recipe

  I baked in oven also, with boursin cheese instead of feta on a bed of cherry tomatoes with splash of wine. Delicious. This website has turned me into a new woman - for the better!! I cooked another recipe from this website for a dear friend of 20 years for the first time at week end. She is still in shock so Thanks to all :-)

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• Elena

  11 June 2009

  Elena rated and commented on this recipe

  

  made these last nite and they turned out great! very quick and easy to prepare and make - great alternative to plain chicken breast, I added some garlic to mine aswell just to give it a bit more flavour

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• Cat

  04 October 2009

  Cat rated and commented on this recipe

  

  Love this! Used fresh spinach and wilted it in a sive with boiling water from the kettle and let it drain.

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• Jazza

  10 November 2009

  Jazza rated and commented on this recipe

  

  Add a some basil leaves to the spinach and feta stuffing and it is delicious!

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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

Preparation 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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