Thursday, August 25, 2011

Chicken Stuffed With Bocconcini & Spinach

Get ready for a week of healthy dinners with the September issue of Good Taste magazine. Everything is low in fat and salt but high in taste. The Chicken Stuffed With Bocconcini & Spinach look simply delicious! Using bocconcini rather than full-fat cheese gives your dish a healthy twist.

Serves 4
Prep & cooking 30 mins
Cost per serve $4.51
250g baby spinach leaves
600g Red Delight potatoes, peeled, coarsely chopped
80ml (1/3 cup) skim milk, warmed
2 tbs chopped fresh chives
4 (about 150g each) chicken breast fillets
2 roma tomatoes, thinly sliced
100g bocconcini, thinly sliced
Olive oil spray, to grease
Steamed broccolini, to serve

1. Preheat oven to 200°C. Place spinach in a large heatproof bowl and cover with boiling water. Set aside for 30 seconds or until just wilted. Refresh under cold running water. Drain and squeeze out excess liquid.
2. Cook potato in a large saucepan of boiling water for 12-15 minutes or until tender. Drain and return to pan. Use a potato masher to mash until smooth. Gradually add milk and mash until creamy. Stir through chives.
3. Meanwhile, use a small sharp knife to cut a deep horizontal slit into the side of each chicken breast to create a pocket (don't cut all the way through). Divide tomato, bocconcini and spinach among pockets. Secure with toothpicks.
4. Heat a non-stick frying pan over high heat. Spray with oil. Cook chicken for 2 minutes each side or until lightly browned. Transfer to a baking tray. Bake for 10 minutes or until cooked through. Cover with foil and set aside for 5 minutes to rest.
5. Remove toothpicks from chicken and serve with potato and broccolini.

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