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Spinach & feta stuffed chicken

This works well with lamb too and is a good way to get kids to eat spinach, serve with some couscous for a quick summer meal

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 308
  • Carbohydrates 2
  • Saturated Fat 5
  • Sugar 1
  • Protein 36
  • Fat 18
  • Fibre 1
  • Salt 1.32

Nutrition per serving

  • Calories 308
  • Carbohydrates 2
  • Saturated Fat 5
  • Sugar 1
  • Protein 36
  • Fat 18
  • Fibre 1
  • Salt 1.32

Ingredients

  • 4 boneless chicken breast fillets, skin on
  • 85g frozen leaf spinach, defrosted
  • 85g feta cheese, crumbled
  • 2 tbsp olive oil
  • 2 tbsp pine nuts

Tip

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.

Method

  1. 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.

  2. 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.

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