This one is a winner! Full of flavour and a great source of protein
INGREDIENTS
1/2 cup spinach (steamed and squeezed dry of any excess liquid)
2 tbsp feta
2 tbsp ricotta
1 green onion (sliced)
1 tbsp dill (chopped)
1 tbsp parsley (chopped)
Salt and pepper to taste
2 chicken breasts (butterflied and pounded thin)
1 tbsp oil
1 tbsp butter
1 shallot (diced)
1 clove garlic (chopped)
1/4 cup white wine
1/2 cup chicken stock
1/2 tps lemon zest
1 tbsp heavy cream
1 tbsp dill (chopped)
1 tbsp parsley (chopped)
METHOD
Mix the spinach, feta, ricotta, green onion, dill, parsley, salt and pepper in a bowl.
Lay the chicken breasts out and split the spinach and feta mixture between them. Roll up the chicken around the filling and tie it up or secure it with toothpicks.
Season the chicken with season with salt and pepper.
Heat the oil in a pan.
Add the chicken, brown on all sides, about 2-4 minutes per side.
Place the chicken in a baking dish and bake in a 180C oven for 25- 30 minutes.
Melt the butter in the pan that you browned the chicken in.
Add the shallots and garlic and saute for a minute or two.
Add the wine and deglaze the pan.
Add the chicken stock, lemon zest, season with salt and pepper and reduce by half.
Remove from heat and mix in the heavy cream and herbs.