Photo of Creamy spinach-stuffed chicken with courgette by WW

Creamy spinach-stuffed chicken with courgette

2
Point(s)
Total Time
50 min
Prep
25 min
Cook
25 min
Serves
4
Difficulty
Easy
These impressive-looking stuffed chicken breast fillets are a great dish if you’re entertaining guests. Everything is cooked on one tray, so you’ll save time on the washing up later on!

Ingredients

Spinach

75 g

Medium fat soft cheese

75 g

Parmesan Cheese

20 g, finely grated

Dijon Mustard

1 teaspoons, level

Garlic

1 clove(s), crushed

Chicken breast, skinless, raw

800 g, 4 x 200g

Courgette

4 medium

Calorie controlled cooking spray

8 spray(s)

Cherry Tomatoes

400 g

Rocket

100 g

Balsamic vinegar

1 tablespoons

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Fill the kettle with water and boil. Line a large shallow roasting tin with baking paper. Put the spinach in a colander set in the sink and slowly pour over the boiled water. Stir until wilted. Leave to cool, then squeeze out any excess water and roughly chop.
  2. Put the soft cheese, Parmesan, mustard and garlic into a bowl with plenty of black pepper and a pinch of salt. Add the chopped spinach and mix well.
  3. Cut a slit into the side of each of the 4 chicken breast fillets to make a pocket, then fill each pocket with a quarter of the soft cheese mixture.
  4. Peel the courgettes lengthways into wide ribbons, stopping when you reach the seedy middle (see Cook’s tips, below). Wrap 10-12 ribbons around each chicken breast, ensuring they overlap and tucking them underneath. Transfer to the prepared tray. Mist with cooking spray and season to taste.
  5. Bake for 5 minutes, then arrange the tomatoes around the chicken fillets. Mist the tomatoes with cooking spray and season well. Bake for a further 20 minutes until the chicken is cooked through and pale golden. Serve with rocket leaves drizzled with balsamic vinegar.

Notes

To use up the seeded middles of courgette, add them to chopped onion when starting off a soup or stew.