Stuffed chicken breast parcels

4 servings Prep: 10 mins, Cooking: 20 mins

By Food24 February 17 2015
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Ingredients (6)

4.00 chicken breast fillets — skinned
5.00 ml sea salt and freshly ground black pepper
3.00 handfuls baby spinach
1.00 slice feta cheese — crumbled
5.00 peppadews — sliced
60.00 ml soy sauce
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Season the chicken breasts with salt and pepper.

Cut a slit in each breast, starting at one side, being careful not to cut all the way through.

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.

Sear the breasts on both sides in a griddle pan on high heat until browned and then lower the heat and cook the chicken until just done.

Serve with boiled baby potatoes.

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