Chicken stuffed with spinach and fetta

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Egg free, Nut free
Course: Main
Favourite flavours: Chicken, Easy recipes

Try this mouth-watering dish of chicken stuffed with spinach and fetta.

From the August 2006 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

150g baby spinach, washed, plus extra to serve
60g fetta, crumbled
800g chicken breast fillets, tenderloins removed
2 tablespoons plain flour
45g butter
1 cup (250ml) chicken stock
¼ cup chopped parsley
steamed baby potatoes, to serve

METHOD

Heat a saucepan on high. Add spinach and cook for 2 minutes, stirring, until it wilts. Drain on paper towel. Chop coarsely and cool.

Combine spinach and fetta in a bowl. Cut a pocket in thick side of each chicken fillet. Fill with spinach mixture. Dust chicken pieces with flour, shaking off any excess.

Melt butter in a large frying pan on medium heat. Add chicken and cook for 5 minutes each side, until browned. Add stock to pan. Stir, cover and simmer on low heat for 10 minutes. Stir in parsley and season to taste.

Serve chicken with potatoes and extra spinach and drizzle with sauce. Dusting chicken or fish with flour before frying helps it to brown well and protects the flesh from drying out by forming a light case for the meat to steam gently inside. When a liquid such as stock or wine is added, the flour helps to thicken it to make a sauce.