Stuffed Grilled Chicken Breast with Spinach, Feta & Soy Sauce

Chef Brett from Stir Crazy Cooking School! shows you how to butcher a chicken and use it in four different meals! Watch how here .

Level

Beginner

Category

  • Chicken and Poultry
  • Health

Cooking Methods

  • Cooking

Serves

8

Prep Time

1 hour

Cooking Time

30 minutes

Ingredients

    8 large skinned chicken breast fillets
    Sesame oil
    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)

Directions

    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.