Chicken Stuffed with Spinach and Fetta
150g baby spinach, washed plus extra to serve
60g fetta crumbled
800g chicken breast fillets, tenderloins removed or 4 breasts
2 Tbsp plain flour
1 cup chicken stock
1/2 cup chopped parsley
steamed baby potatoes to serve
Heat a saucepan on high.
Add spinach and cook for 2 minutes, stirring until it wilts. Drain on a paper towel. Chop coarsely and cool.
Combine spinach and fetta in a bowl. Cut a pocket in thick side of each chicken fillet. Fill with spinach mixture. Dust chicken piece in flour, shaking off any excess.
Melt butter in a large frying pan on medium heat.
Add chicken and cook for 5 minutes each side, until browned.
Add stock to pan. Stir, cover and simmer on low heat for 10 minutes.
Stir in parsley and season to taste.
Serve chicken with potatoes and extra uncooked spinach and drizzle with sauce.