Stuffed Chicken Breasts with Spinach and Pesto Sauce

If you’re in the mood for something comforting yet packed with flavour, these spinach and pesto stuffed chicken breasts are a must-try. Tender chicken breasts are filled with a vibrant mix of spinach and rich pesto sauce, then baked to golden perfection. It’s a dish that feels indulgent but is simple enough for a midweek meal, and impressive enough for dinner guests. Fresh, herby, and full of heart, this is your new go-to chicken recipe.

Serves 4 – 6

Method:

1. Place red pepper, garlic and red onion in a small casserole dish; cover, and microwave on 100% power for 3 minutes until softened; allow to cool.
2. Make sauce: Steam the spinach in the microwave or on the hob; drain very well. Place spinach and
   pesto into a suitable bowl or jug and, using a plunge blender, process until fairly smooth. Add in spring onions. Allow to cool.
3. Preheat oven to 180°C/160ºC fan/Gas mark 4.
4. Mix together cooled red pepper mixture with cottage cheese, chilli flakes, and salt and pepper.
5. Using a sharp knife, cut pockets horizontally in the middle of the chicken breasts; do not slice all the way through. Spoon mixture into the cavities, and spread it evenly.
6. Cut 4 – 6 pieces of aluminum foil or baking paper large enough to fully cover each chicken breast.
   Brush the dull side of foil or paper with oil or spray with non-stick cooking spray.
7. Place a little of cooled spinach sauce on base of foil or paper, top with stuffed chicken breast and cover with more sauce. Repeat with each chicken breast. Wrap each parcel securely. At this stage the parcels may be refrigerated for a few hours, or overnight.
8. Bake in the oven for 30 – 35 minutes until chicken is cooked through and tender.
9. Allow to rest before unwrapping. Serve with steamed new potatoes and mint and butternut wedges.