Chicken Stuffed with Spinach & Feta

  • 05 May - 11 May, 2018
  • Mag The Weekly
  • Cookery


· 1tbsp plus 2tsp olive oil

· ½ medium red onion, small dice

· 3 cups spinach leaves, tough stems removed, washed thoroughly and dried

· A dash of nutmeg

· Salt and freshly ground black pepper to taste

· 2 boneless, skinless chicken breasts

· 1/3 cup feta cheese, crumbled

· ¼ cup pine nuts


Heat the oven to 170°C. Heat two teaspoons of the oil in a large frying pan over medium heat until simmering. Add onion and sauté until soft, about eight to 10 minutes. Add spinach and sauté until it wilts and water evaporates, for about two minutes. Add nutmeg and season with salt and black pepper. Remove mixture from the pan and transfer to a bowl to cool. Cut each chicken breast in half horizontally. Pound chicken pieces to an even thickness, about one-fourth-inch, and season all over with salt and black pepper.

Stir feta and pine nuts into cooled spinach mixture. Lay chicken breasts on a cutting board so the narrowest ends face you. Place one-fourth of the spinach mixture halfway up each chicken piece. Fold the bottom up over the filling to enclose it, then roll into a tight cylinder. Use toothpicks to secure the rolls. Repeat with remaining chicken and filling.

Heat remaining olive oil in a frying pan on medium-high heat. Once oil is simmering, place chicken in the pan and cook undisturbed until golden brown, about four to six minutes. Turn pieces over and transfer the pan to the oven. Bake until the filling is hot and the interior of the chicken rolls is white but still juicy, for about eight minutes.