Ingredients

The following ingredients have 4 Servings
  • 1 chicken breast (boneless and skinless)
  • 1/2 cup spinach (chopped )
  • 1 tbsp onion (chopped)
  • 1 tbsp butter
  • Oil for frying
  • 2 tbsp cream cheese
  • 1 tbsp mozzarella cheese (grated )
  • Salt and Pepper (to taste)

Instruction

  • Melt your butter in a hot frying pan. Sauté the spinach and onion in the butter. Set the stove to medium-high heat and leave the vegetables to cook for about 3 minutes until soft.
  • Mix the cream cheese in the pan. Allow dissolving for around 2 minutes. Stir to combine with the onion and spinach. Set aside.
  • Slice a pocket in the chicken breast, deep enough to be filled. Rub both sides of the chicken with salt and pepper. Season all side, including the inside of the pocket.
  • Jampack the pocket with spinach filling and some shredded cheese. Close the breast and secure with a toothpick.
  • Heat the olive oil in a frying pan over medium heat. Gently place the chicken on the oil and cook for 7-10 minutes with the lid on. Turn the chicken over and let it fry for another 7-10 minutes. Remove from the heat once golden.
  • Cut in the middle to spill the filling. Enjoy while warm.