Spinach, Sage, Cream Cheese Stuffed Chicken Breast
Ingredients:
ü 2 large boneless Chicken Breast
ü Hand full of Spinach and Sage - freshly chopped
ü Couple of stems of rosemary and thyme - freshly chopped
ü Block-style cream cheese Cream Cheese
ü Mayonnaise – makes the filling extra creamy so it melts easier without curdling
ü Couple of cloves of garlic adding fresh garlic cloves to the filling is a must.
ü 1tsp each of black and brown mustard
ü 1tsp of Fennel seeds
ü 1tsp of Coriander seeds
ü 1tsp of Cumin seeds
ü 1tsp of Paprika
Instructions:
ü Lightly pay fry fennel, coriander, fennel and mustards seeds to enhance the aroma and flavor, and grind them into to powder
ü Cut slits in chicken – lay chicken breast flat and use a sharp knife to cut a slit about 3/4 of the way into the chicken.
ü Make Filling – mash together chopped spinach, sage, mayo, minced garlic, and salt.
ü Stuff chicken – fill each chicken breast with 1/3 of the mixture then seal edges with toothpicks and tie them with cooking strings and add coat of olive oil.
ü Sear chicken – heat a large 10″ oven-safe pan over medium heat. Add 1 1/2 Tbsp olive oil and sauté chicken 4 minutes per side until browned.
ü Bake – transfer your hot skillet to the preheated oven at 180˚C for about 10-15 minutes (depending on chicken thickness)
I served these with pan friend veggies and turmeric rice