Sunday, 30 August 2015


Serves 4
Total 29 smartpoints - 7sp per serve

4 x 200g lean chicken breast fillets (8sp)
200g reduced fat smooth fetta (14sp)
80g baby spinach (0sp)
80g reduced fat semi dried tomatoes, chopped small (7sp)
Zest of 1 lemon (0sp)

Slice chicken breast horizontally to make a pocket for stuffing being careful not to cut whole way through.
Place baby spinach in a bowl of boiling water for 1-2 minutes to wilt. Drain and refresh with cold water and drain again.  Squeeze out any excess water and then finely chop.
In a bowl mix together fetta, baby spinach, semi dried tomatoes, lemon zest and season with pepper.
Divide cheese mixture between the chicken breast to fill the pockets.
Preheat oven to 200c (180c fanforced). Heat a good non stick fry pan over medium heat. Lightly spray chicken breasts with a little oil and add to pan.  Cook for 6 minutes turning after 4 minutes. Then wrap each chicken in baking paper and bake in oven for 15 minutes.
Serve with mashed potato and steamed vegetables.

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