Spinach and Feta Chicken Breasts
Ingredients:
- 1 clove garlic (peeled and finely chopped)
- 100g spinach (boiled and chopped)
- 30ml olive oil
- 100g feta cheese (chopped)
- 5 chicken breasts (approximately 350g each)
- 50g butter (cut into 5 blocks)
- Pinch of paprika (for sprinkling)
- 3ml cornflour
- 30ml water
- 15ml chopped fresh coriander
Marinade Ingredients:
- 2 lemons (juiced)
- 30ml olive oil
- 3ml paprika
- 1 clove garlic (peeled and finely chopped)
- 2 small fresh chillies (chopped)
Method:
- Preheat the oven to 180°C
- Fry the garlic and spinach in the olive oil for a few minutes
- Remove the pot from the heat and mix in the chopped feta
- Butterfly the chicken breasts: cut two-thirds of the way through the middle of each breast to create a pocket
- Fill these pockets with the feta-spinach mixture
- Using a toothpick, close up each breast
- Mix all the marinade ingredients together
- Place the breasts on a baking tray
- Pour the marinade over and leave to marinate for approximately 30 minutes
- Place a small block of butter on top of each breast
- Sprinkle with paprika and place it in the oven
- Bake for approximately 20 minutes
- Once baked, place under grill for a further 10 minutes, or until golden brown
- Carefully remove the chicken breasts from the sauce and place them on a serving dish
- Pour the sauce from the chicken into a saucepan
- Dilute the cornflour in the water and pour into the sauce
- Place the saucepan on the stove and allow to simmer for a few minutes until the sauce has thickened slightly to form a gravy
- Pour the gravy over the breast and sprinkle with coriander to garnish.
Serve with savoury rice and a Portuguese salad
Serves 5
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