Spinach and Feta Stuffed Chicken with Mushroom Sauce by Manu

Serves 4 | Prep Time: 20mins | Cook Time: 40mins

INGREDIENTS

¼ kent pumpkin (1kg), cut into 2cm-thick wedges

¼ cup olive oil

Salt and pepper, to taste

4 x 300g skinless chicken breasts, trimmed

2 large zucchini, coarsely chopped

30g salted butter, chopped

250g punnet cherry tomatoes on the vine

2 x 150g pouches Mushroom Sauce by Manu

Stuffing

100g baby spinach leaves, coarsely chopped

100g soft feta, crumbled

2 green spring onions, thinly sliced

METHOD

  1. Preheat the oven to 200C (fan-forced).

  2. Place pumpkin in a large, greased roasting pan. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast for 15 minutes.

  3. Meanwhile, to make stuffing, combine all ingredients in a bowl. Using clean hands, mix well.

  4. Cut a deep pocket into the side of each chicken breast, taking care not to cut all the way through. Fill pockets with stuffing. Drizzle chicken with 1 tablespoon of the oil and season with salt and pepper.

  5. Toss zucchini in remaining oil and add to pan. Roast for a further 10 minutes. 

  6. Melt butter in a large frying pan over a medium-high heat. Cook the chicken, top-side down, for about 2 minutes or until golden brown. Turn over and remove pan from the heat.

  7. Arrange chicken and tomatoes over veggies in pan and roast for a further 10-15 minutes, or until chicken is cooked through.

  8. Heat Mushroom Sauce by Manu in a small saucepan over medium-high heat until hot.

  9. Spoon sauce over chicken and garnish with extra spring onions.

Manu’s Tip:

Feta can be replaced with ricotta or grated haloumi.

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Steak Sandwiches with Peppercorn Onions and Peppercorn Sauce by Manu

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Crumbed Pork Cutlets with Diane Sauce by Manu