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Spinach and feta chicken breasts
Spinach and feta chicken breasts
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulgent chicken stuffed with feta and spinach, wrapped in prosciutto, and served with creamy mashed peas and potato.
Ingredients:
  • 100g baby spinach leaves
  • 80g soft feta, crumbled
  • 4 (about 800g) Free Range Chicken Breasts
  • 8 slices prosciutto
  • 4 sebago potatoes, peeled, coarsely chopped
  • 250.00 ml frozen peas
  • 117.50 gm sour cream
  • 64.38 gm milk
  • 9.20 gm olive oil
Instructions:
  • In a large frying pan over medium heat, wilt the spinach by cooking and stirring occasionally for 2-3 minutes. Remove from heat and allow it to cool slightly.
  • Press spinach to remove excess liquid, roughly chop with a large knife, then mix with feta in a small bowl.
  • Make a small pocket in each chicken breast and stuff with the spinach mixture. Wrap each breast with 2 prosciutto slices to enclose the filling.
  • Boil the potato in seasoned water for 15 minutes in a big pot. Introduce the peas and heat for 1 minute. Drain and put back in the pot. Mash until velvety. Mix in the sour cream and milk. Stir well and season to taste.
  • Heat oil in a large frying pan over medium-high heat. Cook chicken for 4-5 minutes on each side until golden brown and cooked through.
  • Evenly distribute the mashed potato on serving plates. Slice the chicken and arrange it over the potato. Serve immediately for a delightful meal.

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