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Member recipe

Spinach & feta stuffed chicken

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Serves 2

Spinach & feta stuffed chicken with creamy mustard sauce

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  • 2 boneless, skinless chicken breasts
  • feta cheese
  • handful of spinach leaves
  • unsmoked rashers
  • 1 tbsp olive oil
  • 100ml white wine
  • 100ml chicken stock
  • 200ml creme fraiche
  • 1 tbsp whole grain mustard


    1. Cut a pocket in each chicken breast and insert a layer of spinach and then a layer of feta with black pepper
    2. Lay out 3 rashers so that hey overlap. Put the chicken on top and wrap them up.
    3. Heat 1 tbsp olive oil in a pan and add the chicken. Cook on a high heat until the rashers are brown
    4. Reduce the heat and add the stock and wine. Simmer for about 20 mins
    5. Remove the chicken from the pan and add the creme fraiche and mustard and stir

Comments, questions and tips

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23rd Nov, 2009
The flavours work very well but I used low-fat creme freche, which leaves a particularly 'tangy' taste. i do NOT recommend using it! Also, the combo of bacon and feta is very salty, so go easy on the feta and wash the excess salt from the bacon first. I am not on a diet, so next time I make this will use real single cream instead. It is still in my 'favourites' list as I really liked the initial taste. Next time I would also serve plain basmati rice; not just salad like tonight.
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