Wednesday, September 29, 2010

Recipe: Spinach and Feta Stuffed Chicken

I created this recipe on a whim, as I had some bacon and chicken thighs that needed using! It is so quick, easy and tasty that it has become a regular on our menu... The combination of spinach and feta has always been a favourite of mine, and although I used frozen spinach in my recipe, you could use fresh wilted spinach as well. Seriously, this dish doesn't need any seasoning because it's all in the ingredients - enjoy!


4 x chicken thighs (you could use breasts, but thighs are more fatty and juicy!)
4 x middle bacon rashers
1/2 cup frozen spinach
1/2 cup full-fat feta


Preheat oven to 200 degrees.

Microwave spinach until thawed and warm (be careful not to cook it too long or it will dry out). Mix the feta into the spinach and stir until well combined.

Lay the bacon rashers side by side on a baking tray. Place the chicken thighs on top of the bacon.

Spoon the spinach and feta mixture into each chicken thigh. Carefully close the thighs around the mixture. Fold each side of the bacon rasher over the thighs so that they are wrapped together tightly.

Place in oven and bake for approx 30 minutes until chicken is cooked through. I recommend turning halfway through to make the bacon crisp up nicely.

Serve topped with sliced avocado and sweet potato wedges with a garden salad (just a suggestion, but it works wonderfully!)

No comments:

Post a Comment