Cheese and Spinach Stuffed Chicken Breast

For 2 servings

• Chicken breasts2
• Baby spinach50 g
• Cream cheese40 g
• Mozzarella, grated30 g
• Garlic clove, crushed1
• Salt and pepperto taste
• Olive oil1 tbsp

1. 1

   Preheat the oven to 200°C (fan 180°C).

2. 2

   Wilt the spinach in a dry pan over medium heat for 1 to 2 minutes, then leave to cool slightly and squeeze out any excess liquid using a clean tea towel, this stops the filling turning watery.

3. 3

   In a bowl, mix the wilted spinach with the cream cheese, mozzarella and garlic.

4. 4

   Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through.

5. 5

   Season the chicken all over with salt and pepper, then spoon the spinach and cheese mixture into each pocket, pressing it in gently. Secure with a cocktail stick if needed to stop the filling escaping.

6. 6

   Heat the olive oil in an ovenproof frying pan over medium high heat. Sear the chicken for 2 to 3 minutes on each side, until golden.

7. 7

   Transfer the pan to the oven and bake for 15 to 18 minutes, until the chicken is cooked through with no pink in the middle and the filling is hot and melted.

8. 8

   Rest for a couple of minutes before serving.