Serves 4
adjust servings:

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  1. Preheat the oven to 230˚C/210˚C fan/gas mark 8.
  2. Heat half of the olive oil in a large pan over a medium-high heat and cook the spinach until just wilted. Transfer to a bowl and set aside to cool for 10 minutes.
  3. In a bowl, combine the spinach, Feta, cream cheese, garlic and a pinch of salt.
  4. Use a small sharp knife to cut a pocket into the middle of each chicken fillet, being careful not to cut all the way through.
  5. Separate the spinach and cheese mixture into four portions, rolling each one into a little log. Stuff these into the pockets in the chicken fillets. Season with salt and black pepper. Close the pockets over and seal each one shut using 1-2 toothpicks.
  6. Heat the remaining oil in an ovenproof pan set over medium high heat, then add the stuffed chicken. Cook for five minutes, then carefully flip the chicken over.
  7. Place the pan into the oven, and bake for 12 minutes or until the chicken is completely cooked throughout.

Test Kitchen Tip: You can easily substitute frozen spinach for fresh; simply cook according to package instructions, then squeeze out any water.

Nutrition Facts

Per serving: 471kcals, 30.2g fat (12.3g saturated), 3.9g carbs, 1.1g sugars, 45.4g protein, 1.3g fibre, 0.496g sodium