Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Stuffed chicken breast
Serves 1 Starters and mains
Ingredients
- 2 handfuls baby spinach
- 1tbsp full-fat cream cheese
- small sprig dill, roughly chopped
- 1 large skinless, boneless chicken breast
To serve
- salad leaves
- 1 lemon cut into wedges
- steamer
- cocktail sticks
Method
Put the spinach in a small bowl and place in the steamer for 2-3 minutes until it wilts. Remove the spinach, squeeze to remove as much moisture as possible, then cut into shreds and place in a dry bowl. Add the cream cheese, dill and some salt and pepper, and mix well.
Cut a slice along the side of the chicken breast but not all the way through, to create a pocket. Stuff the spinach mixture into the pocket, then seal the breast closed using cocktail sticks.
Put the stuffed breast on a small plate and place in the steamer to cook for 20 minutes.
Remove the cocktail sticks and allow to cool slightly before slicing.
Serve with salad leaves and lemon wedges.
Advertisement