Stuffed chicken breasts

By admin
11 January 2012

Serves 4

Preparation time: 30 min

Cooking time: 30-40 min

8 chicken breasts or thighs, with skin

salt and freshly ground black pepper

50 g spinach, chopped

2-3 baby marrows, grated

1 small onion, chopped

2 cloves garlic, chopped

80 g feta cheese, crumbled

1 egg, whisked

juice and zest of 1 small lemon

45 ml (3 T) olive oil

fresh herbs or sprouts of your choice

1 Preheat the oven to 180 °C and grease an ovenproof dish with oil or nonstick spray.

2 Season the chicken breasts with salt and pepper. In a separate bowl mix the spinach, baby marrows, onion, garlic, crumbled feta cheese and egg to make the filling.

3  Season with salt and pepper and add the lemon juice and zest.

4 Lift the skin of each chicken breast or thigh at one side, taking care not to separate it completely from the meat.

5 Spoon a little of the filling under the skin of each piece and press, being careful not to tear the skin. Secure the skin with cocktail sticks.

6 Put the chicken pieces in the prepared ovenproof dish and cook for 30-40 minutes or until done.

7 Crisp the skin by basting the thighs often with the pan juices and olive oil while cooking.

8 Garnish with herbs or sprouts of your choice.

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