Stuffed chicken breasts
Ingredients
for 4 person
| oil for frying | |
| 150 g | baby spinach, roughly chopped |
| 150 g | peas |
| ½ tsp | salt |
| a little | pepper |
| 50 g | cream cheese with herbs |
| 4 | chicken breast (approx. 170 g each), cut a pocket lengthwise in each breast |
| oil for frying | |
| ½ tsp | salt |
| a little | pepper |
How it's done
Filling
Heat the oil in a pan, add the spinach and peas, cook for approx. 5 mins., season and leave to cool. Stir in the cream cheese.
Chicken breasts
Stuff each chicken breast with approx. 2 tbsp of filling, secure with toothpicks.
Heat the oil in a non-stick frying pan. Brown the chicken for approx. 3 mins. on each side. Reduce the heat, cook for a further 15 mins. all over, season.
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