Spinach and cream cheese stuffed chicken breasts

Name: Spinach and cream cheese stuffed chicken breasts
Total time: 45 min
Cuisine: British
Ingredients: 4 chicken breasts, about 170 g each; 150g baby spinach; 100g cream cheese; 2 garlic cloves, crushed; 30g Parmesan, grated; 1 tbsp olive oil; 1 tsp smoked paprika; 200g tenderstem broccoli

Chicken breasts filled with garlicky spinach and soft cheese, baked until golden.

Time45 min
LevelMedium
Costabout £2.15 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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4chicken breastsabout 170 g each
150 gbaby spinach
100 gcream cheese
2garlic clovescrushed
30 gParmesangrated
1 tbspolive oil
1 tspsmoked paprika
200 gtenderstem broccoli

Method

1
Heat the oven to 200°C (180°C fan). Wilt the spinach in a hot pan for 2 minutes, then squeeze out the water and chop finely.
2 min
2
Mix the spinach with the cream cheese, garlic and Parmesan. Season well.
3
Cut a deep pocket into the side of each chicken breast. Fill each with the spinach mix and close with a cocktail stick.
4
Rub the chicken with the oil and paprika and put in a baking dish. Bake for 25 minutes until golden and the juices run clear.
25 min
5
Steam the broccoli for 4 minutes and serve alongside, with the cocktail sticks removed.
4 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.