Wash the spinach leaves, place them in a saucepan and heat until the leaves are wilted. Drain and squeeze out all the excess liquid.
Finely chop the spinach and place it in a mixing bowl. Add the feta cheese and piquanté peppers and mix well.
Divide the mixture into 4 equal parts and spoon 1 part into each chicken breast pocket. Secure the breasts with string and sprinkle with a little soy sauce and black pepper. Braai the breasts on both sides or cook them in a griddle pan until browned and just done. Serve with boiled baby potatoes.
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