Tuesday, February 25, 2014

Spinach, feta and pinenut stuffed chicken breasts

Spinach, mint, feta and pinenut stuffed chicken

Completely scrumptious and a huge crowd pleaser for the family. This only took us about 45 minutes to make and plate.

For two:
2 chicken breasts sliced into pockets 
1 tsp of cumin
1 tsp of turmeric
1 tsp of coriander seeds ground
Juice of half a lemon
•preheat over to 150 degrees
•create a spice blend and mix all spices together
•cover the outside of your chicken breast pocket in the spices and squeeze the lemon juice over the spices and breast evenly.
•set aside on a baking tray with baking paper folded open ready to put stuffing inside

4 cups of spinach
1 clove of garlic grated finely
3/4 of a diced onion
1/4 cup of dry cooked pine nuts
Olive oil
Juice of one lemon
1/2 cup of good quality goats milk feta
1/2 a cup of finely sliced mint

•cook onion and garlic on a medium heat in olive oil. Add spinach in and cook till lightly wilted.
•set aside into mixing bowl and add in the rest of the Ingredients. Stir until it's all mixed through evenly and place onto chicken pockets. Fold over chicken and use tooth picks to close the pockets securely. Drizzle with a tiny bit of olive oil and place into the oven. Cook for around 30 minutes and check to see if it's cooked through (cooking time depends how big and thick your pieces of chicken is). Remove from oven if cooked serve with green veggies and some fresh mint! Yum.


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