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Chicken stuffed with bocconcini & spinach
Chicken stuffed with bocconcini & spinach
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Create a quick and delicious weeknight meal by preparing cheese and spinach stuffed chicken.
Ingredients:
  • 250g baby spinach leaves
  • 600g Red Delight potatoes, peeled, coarsely chopped
  • 80ml (1/3 cup) skim milk, warmed
  • 40.00 ml chopped fresh chives
  • 4 (about 150g each) chicken breast fillets
  • 2 roma tomatoes, thinly sliced
  • 100g bocconcini, thinly sliced
  • Olive oil spray, to grease
  • Steamed broccolini, to serve
Instructions:
  • Preheat the oven to 200°C. Place spinach in a large heatproof bowl, cover with boiling water, and let sit for 30 seconds until just wilted. Quickly refresh the spinach under cold running water, then drain and squeeze out excess liquid.
  • Boil potatoes in a large saucepan until tender, about 12-15 minutes. Drain and return to the pan. Mash until smooth using a potato masher. Gradually mix in milk until creamy. Add chives and mix well.
  • Carefully create a pocket in each chicken breast by making a deep horizontal slit on the side (be sure not to cut all the way through). Stuff each pocket with tomato, bocconcini, and spinach, then secure with toothpicks.
  • Preheat a non-stick frying pan over high heat and spray with oil. Sear chicken for 2 minutes on each side until lightly browned. Transfer to a baking tray and bake for 10 minutes until cooked through. Rest covered with foil for 5 minutes before serving.
  • Discard toothpicks from chicken and plate with potatoes and broccolini.

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