Spinach and feta stuffed chicken breasts
This chicken recipe is perfect if you don’t have much in the fridge. As long as you have some chicken, feta and spinach, you’ll be right as rain!
Serves: 4
Ingredients:
- 100g baby spinach
- 80g reduced fat feta, crumbled
- 4 chicken breasts (about 800g)
Method:
- Place a large frying pan on a medium heat and add the spinach. Cook for 2 to 3 minutes, stirring occasionally, until the spinach wilts, then remove from the heat and set aside.
- Remove as much excess moisture from the spinach as possible, then chop coarsely and transfer to a small bowl. Add the feta and combine.
- Cut a small pocket in the side of each breast, spooning the mixture into the opening. Seal the pocket with a couple of toothpicks, remembering to remove them before serving.
- Oil a large grill pan and place on a medium-high heat. Add the stuffed chicken breasts and cook for 4 to 5 minutes on each side until golden brown, ensuring they are cooked through.
- Remove toothpicks and serve with your choice of vegetables. Enjoy!
Tip: If you don’t have a grill pan or just want to make use of the barbie, these chicken breasts are just perfect for a barbecue lunch. Just grill until cooked through and serve.
Do you have a quick and easy recipe you’d like to share with the Over60 community? We’d love to hear it! Let us know in the comment section below.
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.
Related links:
Maggie Beer’s roast chicken with lentil and avocado salad