STUFFED CHICKEN BREAST WITH SPINACH AND CHEESE
Golden Vegetable rice is the perfect accompaniment to fish or meat. Here is a simple and tasty recipe to elevate your mid-week meal and enjoy a classic dish full of flavour.
- 31 - 60 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 1 Pouch Golden Vegetable Rice
- 2 chicken breasts, skin on
- Large handful baby spinach, finely chopped
- 50g garlic and herb cream cheese
- 20g grated parmesan cheese
- Large knob unsalted butter
- 1tbsp olive oil
- Salt & black pepper
- Finely chopped parsley to garnish
How to make STUFFED CHICKEN BREAST WITH SPINACH AND CHEESE
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Preheat oven to 220 ̊c, Fan 200 ̊c, Gas Mark 7
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Wilt the spinach in a pan with a splash of water for 2-3 minutes. Drain and squeeze out any excess water
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Combine the cream cheese, parmesan and spinach and season well with salt and pepper
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Cut a slit into the side of each chicken breast and stuff with the mixture spreading evenly. Secure with a couple of cocktail sticks to seal between the skin and the meat.
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Heat the butter and oil in a frying pan. Add the chicken and brown all over. Transfer to a baking tray and cook for 15-20 minutes until the chicken is thoroughly cooked and the juices run clear
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Heat the Tilda Golden Vegetable Rice as per pouch instructions
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Serve the chicken breasts with the rice on the side and sprinkle with parsley
