Spinach-stuffed chicken

Landscape (UK) - - Light And Green -

Pre­heat the oven to 190°C/gas mark 5. Place the spinach in a large pan and add 100ml of water. Cover with a lid and cook on a medium heat for 4 mins un­til wilted. Re­fresh with cold water and drain. Trans­fer the spinach to a bowl, grate the lemon zest into it and then add half of the juice. Mix in the honey and sea­son. Place the chicken breast flat, skin down, on a chop­ping board and cut into the breast from the thick­est side, open­ing it out to make a pocket. Re­peat with each breast then fill with the spinach mix­ture. Wrap the chicken breast around the fill­ing, pin­ning it in place with cock­tail sticks. Place each on a wire rack in a roast­ing tin. Bake for 20 mins, un­til cooked through thor­oughly and the skin is crispy. In the mean­time, rinse the brown rice in a sieve un­der cold run­ning water, then place in a saucepan with 700ml of cold water and the un­peeled gar­lic clove, and bring to the boil. Sim­mer, cov­ered, for 25 mins. De­seed and slice the yel­low pep­pers, and trim and slice the spring onions. Re­fresh the rice with cold water un­til cold and drain thor­oughly. Trans­fer to a bowl and mix in the pep­pers and spring onions. Peel and chop the gar­lic clove and mix it in, along with the juice from the re­main­ing lemon half and the pars­ley. Sea­son with salt and pep­per. Slice the chicken breasts, after re­mov­ing the cock­tail sticks. Serve with the rice salad.

Serves 4 4 chicken breasts, skin on 500g baby spinach 1 lemon 1 tsp honey 300g brown rice 1 clove of gar­lic 2 yel­low pep­pers 4 spring onions 2 tbsp shred­ded flat-leaf pars­ley sea salt, pink pep­per­corns and black pep­per

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