Sponsored: Spinach and bacon stuffed chicken breasts

Royco
4 servings Prep: 5 mins, Cooking: 35 mins
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By Food24 September 03 2017
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Ingredients (6)

1 royco — Four Cheese pasta sauce
1 oil — for frying
1 onion — finely chopped
150 g bacon — sliced
300 g spinach
4 chicken breast fillets
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Method:

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.


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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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