Spinach and feta stuffed chicken breasts

Step 1/4

• 100 g fresh spinach
• 1 onions
• 50 g feta
• ½ tsp nutmeg
• salt
• pepper
• vegetable oil for frying

• frying pan
• bowl
• cooking spoon
• cutting board
• knife

Wash and dry spinach. Peel onions and dice. Heat some oil in a frying pan set over medium-high heat, add spinach and onion and sauté briefly. Season with salt, pepper, and nutmeg to taste. Remove from pan, add to a bowl, and let cool. Crumble feta into the bowl and fold in the spinach.

Step 2/4

• 2 endive
• 250 g cherry tomatoes
• 50 ml olive oil
• salt
• pepper
• sugar

• baking sheet
• oven

Pre-heat oven to 180°C/350°F. Wash endive and quarter. Transfer endive and tomatoes onto a baking sheet, drizzle with some olive oil, and season with salt, pepper, and sugar to taste. Roast in oven for approx. 8 – 10 min.

Step 3/4

• 325 g chicken breast

• frying pan
• paper towel
• spatula

Wash chicken breast and dry with a paper towel. Cut an incision lengthwise and stuff with spinach-feta-mixture. Heat some vegetable oil in another frying pan set over medium-high heat and sear stuffed chicken from both sides for approx. 2 min. Reduce heat and let simmer for approx. 5 – 8 min. until cooked through.

Step 4/4

• lamb's lettuce for serving

Wash lamb’s lettuce. Serve stuffed chicken breast with roasted endive and, tomatoes and lamb’s lettuce. Enjoy!

Enjoy your meal!