Saturday, June 6, 2009

Chicken Stuffed with Spinach and Feta

2 x Chicken breasts with skin
250g frozen spinach, thawed and well drained
2 cloves garlic, crushed
½ cup fresh bread crumbs
Pinch nutmeg
1 tablespoon fresh mint, finely chopped
2 green onions, finely sliced
2 tablespoons butter, melted
150g feta cheese, crumbled
Salt and Pepper to taste

Gently combine spinach, garlic, bread crumbs, nutmeg, green onions, melted butter, feta, salt and pepper so that you have a moist loose mixture.

Cut pockets into the chicken breasts - DO NOT cut all the way through!

Loosen the skin.

Carefully pack the spinach mixture into the pockets and under the skin of each chicken breast.

Place chicken breasts on a tray lined with baking paper season with extra salt and pepper and bake at 160°C for 45 minutes, or until juices run clear.

Let rest for 10 minutes before serving.

Source: Group Recipes

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