Spinasie-en-feta-gevulde hoenderborsies met Jason's Hill Beatrix Chenin Blanc

Serves: 4 | Prep Time: 20 minutes | Cook Time: 30 minutes

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 200g fresh spinach leaves (about 4 cups)
  • 150g feta cheese, crumbled
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 teaspoon dried oregano (optional)
  • 1/2 teaspoon paprika (optional)
  • Kitchen string or toothpicks (for securing)

Instructions:

  • Preheat the oven to 190°C (375°F).
  • Prepare the spinach filling:
  • Heat 1 tablespoon olive oil in a medium skillet over medium heat.
  • Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
  • Add the minced garlic and cook for another minute until fragrant.
  • Add the fresh spinach leaves and cook, stirring, until wilted (about 3-5 minutes).
  • Remove from heat and let cool slightly.
  • In a mixing bowl, combine the cooked spinach mixture with crumbled feta cheese. Mix well.
  • Prepare the chicken breasts:
  • Using a sharp knife, carefully slice a pocket into the thick side of each chicken breast, without cutting all the way through.
  • Season the chicken breasts inside and out with salt, black pepper, dried oregano, and paprika if using.
  • Stuff the chicken breasts:
  • Spoon the spinach and feta filling into each chicken breast pocket, distributing evenly.
  • Secure the openings with kitchen string or toothpicks to keep the filling inside during cooking.
  • Cook the chicken:
  • Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
  • Add the stuffed chicken breasts and sear for 3-4 minutes on each side until golden brown.
  • Transfer the skillet to the preheated oven (or transfer chicken to an oven dish) and bake for 15-20 minutes, or until the chicken is cooked through and juices run clear (internal temperature should reach 75°C / 165°F).
  • Serve:
  • Remove the chicken from the oven, discard the toothpicks or string.
  • Let rest for 5 minutes before slicing or serving whole.
  • Serve with your choice of side dishes such as roasted vegetables, rice, or a fresh salad.