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Chicken stuffed with spinach and fetta recipe

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Created by Suzanne Gibbs

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Photography: Brett Stevens

Cuisine: Modern Australian
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Main

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

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

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Preparation

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.

If you enjoyed this Chicken stuffed with spinach and fetta recipe then browse more Modern Australian recipes, nut-free recipes, egg-free recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

	Restaurant	Book Online	Suburb
1.	Valentino's		Northbridge
2.	Smithfield Tavern		Smithfield
3.	Benny's Bar & Cafe		Fremantle
4.	Arch Rival		Palmerston
5.	Stirling Hotel		Stirling
6.	Mahogany Inn		Mahogany Creek
7.	Morning Star Estate		Mt Eliza
8.	Anise		City
9.	Artespresso		Kingston
10.	The Boat House by the Lake		Barton

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