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PrintSPINACH STUFFED CHICKEN
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 190 °C/375 °F/Gas 5. Place the spinach in a large pan with water. Cover and cook gently until wilted. Drain well, pressing out as much water as you can.
- Place the spinach in a bowl with the onion, garlic, chilli, parsley, cream and seasoning. Mix well until evenly combined.
- Cut a slit down the side of each chicken breast to form a pocket. Spoon in the spinach mixture, pressing in well then secure with cocktail sticks. Place in a roasting tin and drizzle with the oil.
- Roast for 30 minutes until the chicken is cooked through and golden. Slice and serve hot drizzled with a little oil and balsamic vinegar.
INGREDIENTS
- 300 grams spinach leaves
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- 2 red chilli, finely chopped
- 4 tablespoons chopped fresh parsley
- 4 tablespoons double cream
- Salt and freshly ground black pepper
- 6 chicken breasts, skin on
- 4 tablespoons sesame oil, plus extra, to serve
- Balsamic vinegar, to drizzle
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