Spinach-stuffed chicken breasts
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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.