Spinach and Feta Stuffed Chicken Kievs
Serves: 2
Ingredients
To make Spinach and Feta Stuffed Chicken Kievs, you'll need:
- 4 boneless chicken breasts, 600g
- 8 slices Parma ham
- 200g fresh spinach
- 120g feta cheese, crumbled
- 2 tbsp. pine nuts
- Rocket and watercress
- 2 tbsp. olive oil
- 2 tsp. red wine vinegar for salad dressing
- Sea salt and freshly ground black pepper, to taste
Method
- Preheat oven at Gas Mark 4 or 180°C.
- Toast the pine nuts in a saucepan on a medium heat for 3-4 minutes and place aside.
- Throw the spinach into a saucepan and cook for 2-3 minutes until it wilts, stirring regularly. Remove from the heat and set aside to cool slightly. Drain the spinach and squeeze as much excess liquid out as possible in a colander or by hand.
- Use a large knife to coarsely chop the spinach, and transfer to a small bowl. Add in the feta and pine nuts and stir to combine. Season to taste with salt and freshly ground pepper.
- Cut a small pocket in the side of each chicken breast. Spoon the spinach mixture into each pocket. Wrap 2 slices of Parma ham around each one to enclose the filling.
- Place the chicken on a baking tray and pop in the preheated oven for 30 minutes.
- Mix the olive oil and red wine vinegar in a small bowl/jug and pour it on the rocket and watercress.
- To serve, put 2 Kievs on a dinner plate alongside the dressed rocket and watercress salad.
Nutritional Facts (Per Serving)
Calories 772 | Total Fat 41g | Saturated Fat 16.5g | Carbohydrates 7g | Fibre 3g | Protein 60g
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