- 4 boneless chicken breast fillet, skin on
- 85g frozen leaf spinach, defrosted
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 85g feta cheese, crumbled
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp pine nut
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.
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.
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.