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Ingredients

250g fetta, drained, crumbled
1/2 small bunch English spinach, trimmed, finely chopped
1/3 cup coriander leaves, chopped
1 egg, lightly beaten
6 chicken breast fillets, trimmed
60g butter, chopped
250g cup mushrooms, sliced
1 garlic clove, crushed
400g can chopped tomatoes
2/3 cup Massel chicken style liquid stock
350g green beans, steamed

Method

Step 1 Preheat oven to 180°C. Combine feta, spinach, coriander and egg in bowl.
Step 2 Cut lengthways through each chicken breast to make a pocket. Spoon 2 to 3 tablespoons of feta mixture into each pocket. Secure with a toothpick. Place chicken in a large roasting pan. Dot with 40g butter. Cover with foil.
Step 3 Cook for 30 minutes. Remove foil. Cook for a further 15 to 20 minutes or until cooked through.
Step 4 Melt remaining 20g butter in a frying pan over medium-high heat. Add mushrooms. Cook for 3 to 4 minutes or until tender. Remove to a bowl. Add garlic, tomatoes and stock to pan. Bring to the boil. Reduce heat to low. Simmer for 10 to 15 minutes or until slightly thickened. Season with salt and pepper.
Step 5 Remove toothpicks. Slice chicken. Serve with sauce, mushrooms and beans.

Spinach and feta chicken

How to make Spinach and feta chicken

Ingredients

Method