Sunday 23 November 2014

Posted by Judie on Sunday 23 November 2014
A very quick and simple chicken dish...with nonetheless an amazing taste. 

Makes 4 servings
  • 4 chicken breasts
  • 4 tbsp cream cheese
  • 3 cubes frozen spinach
  • 1 small onion, chopped
  • 1 tbsp onion powder
  • salt and pepper
  • 1/2 tsp ground nutmeg
  • 250g cherry tomatoes, halved
  • 1+1 tbsp olive oil
  • balsamic vinegar
Preheat oven to 190 degrees Celsius. Thaw the frozen spinach in the microwave and strain to remove as much liquid as you can. You should have about 6 tbsp of thawed spinach. In a small bowl add the cream cheese, spinach, chopped onion, onion powder, nutmeg and salt and pepper. Mix until blended to make your stuffing.

Cut a slit in the chicken breasts creating a pocket. Be careful not to cut all the way through to the other side of the breast. Salt and pepper both sides of the chicken. Stuff each breast with 1/4th of the spinach and cheese mixture. Place the chicken in a greased baking dish. Brush each chicken breast with olive oil, sprinkle a bit more salt and pepper and then drizzle with balsamic vinegar. 

Put the halved tomatoes in a small bowl. Drizzle with a little olive oil and sprinkle with salt and pepper. Put some foil on a baking sheet and place the tomatoes in a single layer. 

Put both the chicken and tomatoes in the oven for about 20 minutes or until the chicken is no longer pink in the thickest part. If the tomatoes aren't blistered enough you could broil for a couple minutes. Just cover your chicken with foil to keep it warm. 

Top the chicken with the oven roasted tomatoes and serve immediately! 

Adapted from Original Recipe
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