This delicious meal is quick to prepare and equally quick to cook – jut what we need to get finished nice and early on a week night. Brought to you from the 2019 MOM and WOW Diary.
100g baby spinach leaves
80g soft feta, crumbled
½ cup grated mozzarella
4 large chicken breast fillets (200g each)
1 tbsp basil pesto
2 tsp olive oil
250ml thick sour cream (optional)
Step 1 : Place the spinach in a large frying pan over medium heat.
Cook, stirring occasionally, for 2-3 minutes or until spinach wilts.
Remove from heat and set aside to cool slightly.
Step 2 : Squeeze as much excess liquid from the spinach as possible.
Use a large knife to coarsely chop and transfer to a small bowl.
Add the feta, mozzarella and pesto, and stir to combine.
Step 3 : Cut a pocket in the side of each chicken breast.
Spoon the spinach mixture into each pocket. Secure with toothpicks.
Step 4: Heat oil in a large saucepan over medium-high heat.
Add chicken and cook for 4-5 minutes each side or until golden brown
and cooked through. Serve with salad and sour cream on the side.