Stuffed chicken breast
Posted on May 28th, 2013
This is lovely simple recipe, that’s actually pretty healthy too. So good for a quick weekend bite or a mid-week dinner. It could go well with a Pinotage, and Fleur du Cap‘s is hard to beat. It has a deep red colour with purplish edges. On the nose it shows ample berry fruit with a sweetish fruitcake character enhanced by a spicy oak finish. Full-bodied on the palate with ripe plum flavours, this robust red is supported by a good tannic backbone.
Ingredients (per person)
- Olive oil
- 25g baby spinach
- handful of pine nuts
- 2 spring onions
- 2 prunes, chopped
- Salt and pepper
- 1 small skinless chicken breast
- 1tbsp honey
- 100g tenderstem broccoli and baby new potatoes, steamed, to serve
Set the oven to 200°C/400°F/Gas Mark 6.
Heat some olive oil in a non-stick frying pan. Add the shredded spinach, chopped spring onions, pine nuts and prunes. Cook until the spinach wilts. Season.
Cut a slit in the top of the chicken and open out. Press in the spinach mixture. Place the chicken on baking parchment on a baking tray and drizzle over the honey. Bake in the centre of the oven for 20-30 mins, or until the juices run clear when the chicken is pierced, and it’s starting to turn golden.
Transfer the chicken to a serving plate. Spoon over any juices that have run out. Serve with broccoli and steamed baby potatoes.