Pre-heat oven to 190C.
Spinach and Cottage Cheese Stuffed Chicken Breast
Place each chicken breast on a cutting board. With one hand on top of the breast, carefully insert the tip of a sharp knife into the thickest part of the chicken breast then cut 3/4 of the way through it to create a pocket (without cutting all the way through).
Place each chicken breast chicken between 2 sheets of cling wrap and flatten with a rolling pin. Remove chicken from cling wrap then rub all over and inside the pocket with the chicken seasoning. Set the chicken aside while you make the filling.
Wilt the leaves of your spinach by it in a colander inside your sink and pour boiling water over it from a kettle. Then pat the spinach dry with a paper towel before finely chopping it up. Place the chopped spinach into a bowl, drizzle olive oil over the spinach, spoon in the cottage cheese, squeeze in the juice of half a lemon and add a generous sprinkling of chicken seasoning. Mix well to combine.
Now spread open each breast like a book and fill them with your cottage cheese and spinach filling. Fold the breasts back up and secure each with cocktail sticks or string.
Heat some olive oil in a pan. Fry the chicken rolls until brown on the outside then place them straight into a baking tray and roast for 10-15 mins until cooked through.
Serve with a fresh green salad and a wedge of lemon (to squeeze over the chicken).
4 large boneless, skinless chicken breasts
500g of fresh spinach
200g of Brancourts Cottage Cheese (Classic, Lactose free, Protein +)
Extra virgin olive oil
Masterfoods Chicken Seasoning