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Creamy Spinach-Stuffed Chicken with Courgette

Ingredients

  • 75 g spinach
  • 75 g medium-fat soft cheese
  • 20 g Parmesan, finely grated
  • 1 tsp Dijon mustard
  • 1 garlic clove, crushed
  • 4 chicken breasts (about 200 g each)
  • 4 medium courgettes
  • Cooking spray
  • 400 g cherry tomatoes
  • 100 g rocket
  • 1 tbsp balsamic vinegar

Instructions

  1. Heat oven to 200°C (fan 180°C / gas 6). Pour boiling water over the spinach in a colander to wilt. Cool, squeeze dry and roughly chop.
  2. Mix the soft cheese, Parmesan, mustard and garlic with black pepper and a pinch of salt. Stir in the spinach.
  3. Cut a pocket into the side of each chicken breast and stuff each with a quarter of the mixture.
  4. Peel the courgettes lengthways into wide ribbons. Wrap 10-12 ribbons around each chicken breast, overlapping and tucking underneath.
  5. Put on a lined roasting tray, mist with cooking spray and season. Bake 5 minutes.
  6. Add the cherry tomatoes around the chicken, mist and season, then bake 20 minutes until cooked through.
  7. Serve with rocket drizzled with balsamic vinegar.