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Spinach-stuffed chicken breasts recipe

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Created by Lucy Nunes

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Photography: André Martin

Cuisine: Modern Australian
Servings: Serves 6
Cooking Time: Less than 60 minutes
Course: Lunch, Main

Spinach-stuffed chicken breasts

Ingredients

250g frozen spinach, thawed, drained
2 tablespoons pine nuts, toasted
¼ cup (30g) grated tasty cheese
6 chicken breast fillets
rind and juice of 1 lemon
2 tablespoons chopped thyme
1 garlic clove, crushed
¼ cup (60ml) olive oil
baby spinach leaves, lemon wedges, to serve

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Preparation

1. Combine spinach, pine nuts and cheese in a bowl. Season to taste. Cut a pocket in each chicken breast. Fill with spinach mixture.

2. Combine lemon rind and juice, thyme, garlic and 1 tablespoon of oil in a jug. Season well. Place chicken in a shallow dish. Pour lemon mixture over chicken. Cover and chill for 15 minutes.

3. Heat remaining oil in a large, non-stick frying pan on high. Cook chicken breasts for 5 minutes each side. Pour over marinade, cover and reduce heat. Simmer for another 10 minutes, until cooked through.

4. Slice chicken and drizzle with pan juices. Serve with baby spinach and lemon wedges.

If you enjoyed this Spinach-stuffed chicken breasts recipe then browse more Modern Australian recipes, low-carb recipes, low-gi recipes, heart-friendly 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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