Serves 4
Total 35 propoints - 9pp per serve
INGREDIENTS
4 x 200g lean chicken breast fillets (20pp)
200g reduced fat smooth fetta (10pp)
80g baby spinach (0pp)
80g reduced fat semi dried tomatoes, chopped small (5pp)
Zest of 1 lemon (0pp)
Pepper
METHOD
Slice chicken breast horizontally to make a pocket for stuffing being careful not to cut whole way through.
Place baby spinach in a bowl of boiling water for 1-2 minutes to wilt.
Drain and refresh with cold water and drain again. Squeeze out any
excess water and then finely chop.
In a bowl mix together fetta, baby spinach, semi dried tomatoes, lemon zest and season with pepper.
Divide cheese mixture between the chicken breast to fill the pockets.
Preheat oven to 200c (180c fanforced). Heat a good non stick fry pan
over medium heat. Lightly spray chicken breasts with a little oil and
add to pan. Cook for 6 minutes turning after 4 minutes. Then wrap each
chicken in baking paper and bake in oven for 15 minutes.
Serve with mashed potato and steamed vegetables.