Chicken Breasts have such a bad reputation because they often tasteless and dry. Here's a great way to ensure you cook moist chicken breasts that are full of flavour. 

What You'll Need  

  • 4 Chicken Breasts

  • 4 Cups Spinach/ Swiss Chard

  • 150g mushrooms

  • 1/2 onion

  • 2 garlic cloves

  • 4 tbs cream cheese (plain)

  • 2 tsp dried oregano

  • 1 tsp dried thyme

  • Salt & pepper to taste

  • 2 tbs butter

Prep - 15 Minutes 

  • Preheat oven to 180 degrees bake

  • Make a pocket in the chicken breast by gently slicing into the breast lengthways making sure not to cut through the breast.

  • Season your breasts with salt and pepper and place in the fridge until ready for us to stuff.

  • Finely dice your onion and garlic cloves.

  • Slice your mushrooms and roughly chop your spinach.

Let's Get Cooking - 20 Minutes 

  • In a pan, melt your butter at medium heat.

  • Add your onions garlic and mushrooms and fry until cooked.

  • Add the oregano and thyme and combine.

  • Add the spinach and combine until wilted.

  • Taste and season with salt and pepper.

  • Switch off the heat on your stove and add the cream cheese. Combine until the cream cheese has combined with everything well.

  • Take about a tablespoon of the spinach mixture and stuff into the chicken breast pockets. do not worry about it spilling out slightly, just be careful when handling them.

  • In a non stick pan, heat cooking oil.

  • Place the stuffed breast carefully in the pan and sear each side for about 1-2 minutes until golden brown (Turning it carefully to ensure the stuffing remains in place)

  • Once seared transfer into an oven proof dish.

  • Place in the oven and bake for 8-10 minutes.

  • Allow to rest for 5 minutes before slicing.

Serve and Enjoy

Love,

V