What’s not to like about that title? This isn’t really a recipe, more of a ‘what I had in the fridge for dinner’. It is very simple and you can swap out the fillings for whatever you have to hand. It doesn’t take too long to prepare and can even be done in advance if you’re organised. I didn’t make mine in advance :p
The spinach & feta combo is a bit of a favourite of mine at the moment. I eat it wrapped in filo parcels, spread over toasted pittas and stuffed into various meat and vegetables. It’s definitely worth buying a decent feta cheese with a nice tang. The saltiness goes really nicely with the silky wilted spinach.
- 1 chicken breast
- 1-2 slices parma ham
- A generous handful of spinach
- 15-20g feta cheese
- Salt and pepper
- Freshly grated nutmeg, to taste
- 1 tsp olive oil
- Score the chicken breast (but not all the way through) to open it out. Cover with cling film and gently bash with a rolling pin to open out further and tenderise.
- For the spinach and feta filling: boil 1cm of water in a pan and add the spinach until just wilted (20-30 seconds). Remove from the heat, drain and squeeze out the excess water with your hands. I find wearing rubber gloves helps for this bit.
- Roughly chop the wilted spinach and add to a bowl along with the crumbled feta, seasoning and nutmeg. Mix with a fork to combine.
- Stuff the mix into the chicken breast and roll the chicken up to enclose it. Wrap in parma ham to secure further and add more flavour.
- Rub the chicken breast with a tiny bit of oil and season. Place on a foil lined baking tray and bake in a preheated oven at 180C for 30-35 minutes depending on the size of the chicken breast. Check that the juices run clear before serving.
I served my chicken with whole-wheat pasta tossed through some of the chicken juices and steamed tender stem broccoli.