|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|
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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