Crusted & feta- stuffed chicken with spinach and tomato salad

Name: Crusted & feta- stuffed chicken with spinach and tomato salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 pack The Levantine Table Whipped Feta Dip; 1 pack Essential spinach; 2 Waitrose British Chicken Breast Fillets; 1 pack Cooks' Ingredients Mediterranean Crust

A simple dish with just four ingredients.

5 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

1 pack The Levantine Table Whipped Feta Dip
1 pack Essential spinach
2 Waitrose British Chicken Breast Fillets
1 pack Cooks' Ingredients Mediterranean Crust

Method

Spoon the mint oil and tomatoes from the feta dip. Set aside. Wilt 150g spinach, then cool, squeeze well and mix with ½ the dip.
Cut a pocket in each chicken fillet and stuff. Put into a roasting tin, season, then spread with 1 tbsp dip. Sprinkle on 2 tbsp Mediterranean style crust and drizzle with extra olive oil. Roast at 190ºC, gas mark 5 for 35 minutes, or until thoroughly cooked with no pink meat and the juices run clear.
Chop the tomatoes. Toss with the remaining spinach and mint oil, plus lemon juice, if liked. Serve with the chicken and any remaining dip.

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