by Penny Moore

Created on: May 31, 2010

Crumbed chicken stuffed with feta and spinach:  I’ve never seen the recipe for this, but I had something similar at a restaurant and guessed some of the ingredients and added crumbs.  Crumbed chicken tastes great on its own, but it tastes even better when there is a surprise in the centre of the chicken, as you cut into it, the melted feta cheese and spinach is exposed.  The cheese may drizzle out a bit but the spinach helps keep it stable and it tastes unbelievable.   Don’t forget the crunchy crumbed outer.  This is a great meal to have with garlic mashed potatoes and beans or another green vegetable.

You’ll need:

Boneless Chicken breasts (depending on how many people you’re cooking for,  eg. 2 for 2 people. Note: sometimes you can even cut the chicken breast in half if it’s too big but make sure you cut evenly.)

Small amount of plain flour to roll chicken in

Bread crumbs

1 egg

 I always crumb the chicken first as I find it easier; you may wish to stuff it first.

Roll the chicken breast in plain flour.
Beat an egg and brush the egg over the chicken, both sides
Roll both sides of the chicken breast in bread crumbs.
 Carefully cut a hole in the chicken breast long ways, you want to be able to stuff the ingredients into the chicken without it all falling out, so leave a small entrance.
 Cut the feta cheese into cubes and stuff the cubes and spinach leaves together into the hole of the chicken, stuff and much as you want in trying not to split open the chicken.
Cook the chicken breasts in an electric frypan.  If the chicken breasts are thick, it can take roughly 10 minutes either side to cook.  If you cut chicken breast in half then stuffed it, it can take roughly 5 minutes either side to cook.  But always just put a slight cut into end part to check it’s not pink.
Once crumbs are golden brown and chicken cooked through, put on plate with garlic mashed potato and green beans.  You can even use cranberry sauce with the chicken if you like.

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