Baked Chicken Breast Stuffed with Spinach and Cottage Cheese.

6 servings

Ingredients:

6 Chicken Breasts (large)

For Stuffing:

A big bunch of spinach

Cottage Cheese

1 Egg

1 Clove Garlic chopped

Black Pepper

Salt

Olive Oil

Balsamic Vinegar

Coating:

Italian Dressing

A1 steak sauce

Dijonnaise Mustard

Cider Vinegar

2 Tbsp each

Method:

Take breast and lay a piece of cling wrap or plastic over. Use a meat mallet or a rolling pin to flatten it. Try to get an even thickness.

Sauté spinach in olive oil, garlic, salt, black pepper and balsamic vinegar. It will cook down to very little. Let it cool.

Transfer to a pan and add in cottage cheese and egg and mix it well.

Take about 3 Tbsp of the mixture and put it on the flattened meat.

Roll the meat up and secure top and sides with toothpicks (soak them in water before hand)

Coat baking tray with Spray on Olive oil. If you don’t have this any oil will do. Just spread a good amount around.

Transfer chicken to coated tray.

Mix coating ingredients and spread over chicken.

Pop in the pre heated oven for 20 mins on 200 degrees Celsius.

Post Notes:

I made my recipe as healthy as possible. You can substitute the cottage cheese for feta or shredded parmesan to make it tastier.

If you have time marinade the chicken to give it more flavoring. Marinade with olive oil , garlic and anything acidic (lemon juice/cider vinegar/yoghurt). Oil gives it moisture and the acidic bit tenderizes it. Marinade AFTER flattening.