Stuffed Grilled Chicken Breast with Spinach, Feta & Soy Sauce
- Chicken and Poultry
Prep Time1 hour
Cooking Time30 minutes
8 large skinned chicken breast fillets
1 tsp Asian 5-spice powder
1 tsp ground nutmeg
2 Tbsp butter
Bean sprouts or alfalfa 1 pack spinach
+/-100g /2 rounds of feta, crumbled
1 Tbsp vegetable oil
Salt & Pepper to taste
Toothpicks for sealing
Sweet Indonesian Soy sauce (for serving)
Place a large pot with a little water on the stove and allow to boil. Add the spinach and steam until wilted. Cool by pouring cold water over the spinach once cooked.
Slice a pocket into the chicken and open up onto a cutting board.
Sprinkle a little 5-spice powder and nutmeg over the breast.
Place a leaf of spinach onto the breast and add a spoonful of feta cheese onto the breast.
Carefully roll the chicken breast from one side until it meets the other end and seal with the toothpicks, keeping the filling intact.
Place into a container and refrigerated for 10-15 minutes
Preheat the oven to 180oC.
Heat a large frying pan and add a little vegetable oil and 4-5 drops of the sesame oil. Seal the chicken all over and remove from heat.
Place the sealed chicken breast into an ovenproof bowl and cook in the oven for 10-12 minutes, until the chicken breast is cooked through.
Once cooked, slice in thick slices
Drizzle Sweet Indonesian Soy Sauce.
Dress with white bean sprouts or alfalfa as an option.