Recipe

Spinach & Feta Stuffed Chicken [DNU]

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Spinach & Feta Stuffed Chicken [DNU]

Free range chicken breasts stuffed with spinach and feta, accompanied by mashed potato with sour cream and peas.




Ingredients to serve 2

  • 40g x feta – crumble
  • 3 x free range chicken breasts
  • 1 clove x garlic – crush, peel and chop finely
  • 1/4 tsp x nutmeg
  • 1/2 x red onion – peel and chop finely
  • 100g x peas
  • 2 x potatoes – peel and dice
  • 2 tbsp x sour cream
  • 2 tbsp x milk (from your pantry)
  • 100g x Swiss Chard – wash, cut off ends and slice
  • 6 x toothpicks
  • olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 80g x feta – crumble
  • 6 x free range chicken breasts
  • 2 cloves x garlic – crush, peel and chop finely
  • 1/2 tsp x nutmeg
  • 1 x red onion – peel and chop finely
  • 200g x peas
  • 4 x potatoes – peel and dice
  • 4 tbsp x sour cream
  • 4 tbsp x milk (from your pantry)
  • 200g x Swiss Chard – wash, cut off ends and slice
  • 12 x toothpicks
  • olive oil, salt and pepper (from your pantry)

Method

Step 1

Bring a large saucepan of lightly salted water to the boil. Add the diced potato and simmer for about 12 to 15 minutes until soft. Add the peas and cook for 1 minute or until heated through. Drain well and return to pan. Mash until smooth. Add the sour cream, milk salt and pepper and stir to combine. Set aside and keep warm.

Step 2

Heat a little olive oil in a large frying pan over medium heat. Add onion and garlic and sauté until soft, about 5 minutes. Add spinach and sauté for another 2 or 3 minutes until wilted. Add nutmeg, salt and pepper. Remove mixture from the pan and transfer to a plate to cool.

Step 3

Cut each chicken breast in half horizontally. Place the chicken breasts between two sheets of plastic wrap and flatten by beating with a mallet, rolling pin or anything heavy (even a wine bottle works) till they are an even thickness and a little bigger. Season on both sides with salt and pepper.

Step 4

Mix the crumbled feta into the cooled spinach mixture. Lay the chicken breasts on a chopping board and place even amounts of the spinach mixture in the middle of each chicken piece. Fold the bottom of each chicken breast up over the filling to enclose it and then roll into a tight cylinder. Insert a toothpick into the end to hold it closed. Repeat with remaining chicken and spinach mixture.

Step 5

Heat a few glugs of olive oil in a large frying pan over medium to high heat. Add the rolled up chicken and cook for 4-5 minutes each side or until golden brown and cooked through.

Step 6

To serve, place three chicken pieces on each plate and serve a portion of potato and pea mash on the side.