Spinach and Rice Stuffed Chicken

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READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 220C or 425 degrees F.
  • In a saucepan, put in just enough water to cover the bottom, bring to a boil and then wilt half the spinach in the water.
  • Drain and cool.
  • In a small frying pan heat 1 tbsp olive oil.
  • Gently fry the onion and garlic for 1 minute to soften.
  • Remove from the heat.
  • In a medium bowl mix together the cooked spinach, rice, onion, garlic, basil and parsley.
  • Season.
  • Cut a slice in each chicken breast.
  • Divide the spinach mixture between the two pockets, packing it in tightly.
  • Wrap two strips of bacon around each chicken breast.
  • Transfer to the oven and bake for 30-35 minutes or until the chicken and bacon are cooked.
  • In a medium bowl mix the remaining oil with the balsamic vinegar.
  • Fold in the remaining uncooked spinach.
  • To serve, sit the chicken on a bed of dressed spinach.
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