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Chicken with spinach, blue cheese and walnut stuffing
Chicken with spinach, blue cheese and walnut stuffing
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Indulge in juicy chicken breasts stuffed with creamy blue cheese and crunchy walnuts.
Ingredients:
  • 250g frozen chopped spinach, thawed
  • 4 (about 200g each) chicken breast fillets
  • 100g walnut halves, toasted
  • 100g soft blue cheese, crumbled
  • 18.20 gm olive oil
  • 36.80 gm walnut oil
  • 20.00 ml white wine vinegar
  • 5.90 gm wholegrain mustard
  • 50g baby rocket leaves
  • 50g watercress
  • 1 nashi, halved, thinly sliced
Instructions:
  • Gently squeeze out excess liquid from the spinach with your hands. Place it in a small bowl. Make a small pocket in the side of each chicken breast using a small, sharp knife (be careful not to cut all the way through). Coarsely chop one-quarter of the walnuts. Fill each pocket with spinach, chopped walnuts, and one-quarter of the blue cheese. Secure the filling by enclosing it with a toothpick.
  • In a frying pan over medium heat, sizzle the olive oil. Cook the chicken for 3-4 minutes per side until beautifully golden and cooked through. Plate the chicken, cover with foil, and let it rest for 5 minutes.
  • In a screw-top jar, combine the walnut oil, vinegar, and mustard. Shake vigorously until fully mixed. Season with salt and pepper to taste.
  • In a bowl, mix rocket, watercress, nashi, remaining walnuts, and blue cheese. Drizzle with dressing and gently toss. Divide salad among serving plates and serve immediately with chicken.

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