Spinach and feta stuffed chicken breast

    Spinach and feta stuffed chicken breast

    121saves
    20min


    16 people made this

    Really easy yummy dish - sells fast in my little restaurant..hope u enjoy:)

    Ingredients
    Serves: 1 

    • 1 chicken breast whole
    • 1/2 cup chopped spinach
    • 1 tablespoon chopped coriander
    • 1/2 teaspoon crushed garlic
    • 1 tablespoon olive oil
    • 1/2 cup good crumbly feta
    • 1 teaspoon cracked black pepper
    • 1/2 teaspoon butter
    • 1/2 teaspoon garlic
    • 1/2 teaspoon dijion mustard
    • 1 cup cooking cream
    • 1 tablespoon chopped chives
    • cracked black pepper

    Directions
    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Using a small paring knife, pocket chicken breast starting from the side, shiny side up, running the knife gently just under the surface. (This takes a little practice but toothpick can fix your mistakes) Only leave a small hole for the stuffing.
    2. Combine spinach, coriander, garlic, olive oil, feta and pepper into a bowl and combine well. Gently stuff into chicken, as much as will fit without splitting. Secure the hole with toothpick.
    3. Add the breast to a well oiled hot frypan and sear both sides; reduce heat and simmer with a lid on.
    4. To make the sauce; ...into a small pot add 1/2 teaspoon butter, 1/2 teaspoon garlic, dijon mustard and cracked pepper. Simmer till garlic softens,add cream and chives reduce heat till sauce thickens
    5. Serve topped with sauce ..yummo!

    Tip

    Also works well on the cooler side of a bbq under a lid:)

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    Reviews (5)

    by
    1

    Used different ingredients. I used chicken thigh and rolled the stuffing. I finished it off in the oven to make sure it was cooked. Worked a treat - 17 Jan 2011

    by
    0

    One word...YUM! - 11 Apr 2015

    catttters
    0

    excellent dish! i varied the stuffing slightly by adding finely chopped spring onions. I also seasoned the outside of the chicken, seared it in a fry pan and finished it off in a slow oven covered with foil. I will definately be making it again. - 21 May 2014

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