Chicken or Turkey Stuffed with Spinach and Feta
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 8 to 10 Chicken or Turkey Portions | ||
| 600.00 | g | Spinach cleaned and washed |
| 100.00 | g | Feta cheese crumbled |
| 50.00 | g | Nuts, Cashew finely chopped |
| 50.00 | ml | ROBERTSONS Pesto and Parmesan 6x1kg |
| 100.00 | ml | Oil |
Preparation
1. Flatten the chicken/ turkey breast with a meat mallet or rolling pin.
2. Bring a pot of water to the boil and add the spinach leaves and allow too simmer for at least 2 minutes.
3. Remove the spinach leaves immediately from the boiling water and refresh under cold running water.
4. Remove all excess water from the spinach leaves and chop up coarsely.
5. Add the Crumbled feta cheese and Cashew nuts into the chopped spinach leaves and mix together well.
6. Take the flattened chicken/turkey breast and place about a tablespoon of the spinach mixture over the chicken breast and roll until a cigar shape has formed.
7. Place in the refrigerator for at least 20 minutes before frying.8. Season the rolled chicken breasts with Robertson’s pesto and parmesan seasoning and fry on each side until golden brown.
9. Remove from the pan and place in a preheated oven at 180 degrees for 10 minutes.
10. Remove from the oven and allow too set for 2 minutes
before slicing.
11.Chefs tip: one can replace the Robertson’s Pesto and Parmesan seasoning with the Robertson’s veggie seasoning.
This dish is best served with the Knorr Garlic sauce, just pour into a saucepan and heat through and for a creamier sauce one can add a dash of Meadowland Classique cream.
