Spinach & Feta Stuffed Chicken
Chicken breasts stuffed under the skin with spinach and feta, pan-fried with toasted pine nuts — a good way to get kids eating spinach.
Ingredients
- 4 boneless chicken breast fillets, skin on
- 85g frozen leaf spinach, defrosted
- 85g feta cheese, crumbled
- 2 tbsp olive oil
- 2 tbsp pine nuts
Instructions
- Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible. Mix with the feta and a little black pepper, then stuff between the flesh and skin of each chicken breast, smoothing the skin back over the stuffing. Season the chicken all over with a little salt and pepper.
- Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned. Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted.
- Add 6 tbsp water, then cover and cook for 15-20 minutes until the chicken is cooked through.