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STUFFED CHICKEN BREAST WITH SPINACH AND CHEESE

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

  1. Preheat oven to 220 ̊c, Fan 200 ̊c, Gas Mark 7

  2. Wilt the spinach in a pan with a splash of water for 2-3 minutes. Drain and squeeze out any excess water

  3. Combine the cream cheese, parmesan and spinach and season well with salt and pepper

  4. 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.

  5. 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

  6. Heat the Tilda Golden Vegetable Rice as per pouch instructions

  7. Serve the chicken breasts with the rice on the side and sprinkle with parsley