Recipes
Spinach-stuffed chicken breasts
Treat them to a tasty traybake of tender stuffed chicken, wrapped with crispy bacon and served with roasted baby veg
Treat them to a tasty traybake of tender stuffed chicken, wrapped with crispy bacon and served with roasted baby veg
(10 votes)
Cook: 1 Hour
Serves: 4
Price: £1.41 per serving
Nutritional Information
Each 436g serving contains
Energy
1713kj
409kcal
1713kj
409kcal
20%
Fat
13.1g
13.1g
Med
19%
19%
Saturates
4.4g
4.4g
Med
22%
22%
Sugars
6.5g
6.5g
Med
7%
7%
Salt
1.26g
1.26g
Med
21%
21%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
393kj/94kcal
Typical energy values per 100g:
393kj/94kcal
Ingredients
150g frozen spinach, thawed
75g ricotta
1 clove garlic, crushed
Pinch ground nutmeg
2 x 300g packs Butcher’s Selection British Chicken Breast Portions
4 rashers unsmoked streaky bacon
1tbsp rapeseed oil
500g baby potatoes, halved, or quartered if large
300g Grower’s Selection Chantenay Carrots, halved lengthways
2 sprigs fresh thyme, leaves only
Method
1
Preheat the oven to 190C/170C Fan/Gas 5. Put the spinach in a sieve over a bowl, then squeeze out any excess liquid with the back of a spoon.
2
Mix together the spinach, ricotta, garlic and nutmeg; season with pepper.
3
Cut a deep ‘pocket’ in the thickest part of each chicken breast, taking care not to cut all the way through. Fill each pocket with some of the spinach mixture and close the meat around it.
4
Put the bacon on a chopping board. Run the back of a knife along each rasher, stretching it longer and thinner. Wrap a rasher around each chicken breast with the join underneath. Place them all on a large baking tray and brush the tops with 1tsp of the oil.
5
Put the remaining oil in a bowl with the potatoes, carrots and thyme, then toss to coat. Add to the baking tray.
6
Roast in the oven for 35-40 mins until the chicken is cooked through and veg is golden. Serve immediately.