Chicken Breast Fillets - Stuffed with Spinach and Feta Cheese

A great meal any day of the week is chicken, whether it’s chicken thighs, drumsticks or chicken breast, if you can cook them with the skin on it always turns out far tastier……something to do with the fat content !

I also think if you can use fresh vegetables it’s preferable, not that there is anything wrong with using frozen vegetables, it’s always a good idea to have some handy in the freezer just in case …….
For this recipe frozen spinach (defrosted) was used and provided you press the water out as much as you can it turns out great.

Ingredients
Serves Four
4 boneless chicken breasts with skin on
85g frozen spinach, defrosted
85g feta cheese, crumbled
2 tablespoons olive oil
2 tablespoons pine nuts
Little black pepper
Salt and Pepper to season

Method
Loosen the skin from the chicken.
Drain the spinach in a sieve and press out as much water as possible.
Mix with the feta cheese 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 minutes until the chicken is cooked through.

Serve with Steamed Broccoli and Cauliflower couscous - recipe for Cauliflower Couscous here

With thanks to the BBC Good Food for the original recipe idea here.

Hope you enjoy this lovely tasting meal

All the best Jan