Sponsored: Spinach and bacon stuffed chicken breasts



Ingredients 7
Servings 4
Time 5 mins

Ingredients

  • 1
    packet ROYCO® Four Cheeses pour over sauce
  • 1
    Tbs
    oil for frying
  • 1
    onion - finely chopped
  • 150
    g
    bacon - sliced
  • 300
    g
    spinach - rinsed and dried
  • 4
    chicken breasts
  • 1
    Tbs
    olive oil
 

Method

35 mins
 

Pre-heat the oven to 180°C.


Make up sauce to pack instructions, using only ¾ the amount of water, and set aside.


Heat a large non-stick pan over a medium heat.  Fry the onion and bacon in a bit of oil for 5 – 10 minutes until browned. Add the spinach and stir-fry until wilted. Tip into a sieve to drain.


Make slits down the length of each chicken breast and open up. Squeeze any excess moisture out of spinach mixture and stir into the ROYCO® sauce. Divide mixture between the chicken breasts and close gently; securing with a toothpick.


Brush with olive oil and bake in the oven for 25 minutes. Serve with crusty bread and salad.


ALSO TRY: 


Chicken and cheese roll-ups

Low carb chicken and kale “dumplings” in a spicy tomato broth

Chicken, butternut and feta crumble

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Read more on: spinach  |  bacon  |  bake  |  chicken  |  recipes  |  easy weekday meals
 

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