Spinach and Feta Stuffed Chicken with Mushroom Sauce
Serves 4, Prep: 20 mins, Cook: 40 mins
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
Extra thinly sliced green spring onions, to garnish
Stuff
100g baby spinach leaves, coarsely chopped
100g soft feta, crumbled
2 green spring onions, thinly sliced
Method
Preheat the oven to 200C (fan-forced).
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.
Meanwhile, to make stuffing, combine all ingredients in a bowl. Using clean hands, mix well.
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.
Toss zucchini in remaining oil and add to pan. Roast for a further 10 minutes.
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.
Arrange chicken and tomatoes over veggies in pan and roast for a further 10-15 minutes, or until chicken is cooked through.
Heat Mushroom Sauce by Manu in a small saucepan over medium-high heat until hot.
Spoon sauce over chicken and garnish with extra spring onions.
TIP Feta can be replaced with ricotta or grated haloumi.