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Stuffed chicken fillets with horseradish-creamed spinach

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

4 free-range chicken breasts
70 g chorizo, chopped (optional)
1 x 100 g Woolworths mascarpone, ricotta sundried tomato and basil pesto pot
2 T olive oil
1⁄2 head garlic

For the spinach:

200 g Swiss chard, stalks removed
1 small lemon, juiced
sea salt, to taste
1 -2 T olive oil

For the horseradish cream, mix:

1 T Woolworths horseradish sauce
1/4 cup yoghurt
2 T mayonnaise
1 lemon, juiced
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C. Carefully cut a pocket in the side of each chicken breast, then stuff with the chorizo and mascarpone, ricotta sundried tomato and basil pesto mix. Seal the cavities using toothpicks.
2. Heat the olive oil in an ovenproof pan and sear the chicken and garlic until the chicken is lightly browned. Place the pan into the oven and bake for 20 minutes, or until cooked through.
3. Finely shred the chard and massage with the lemon juice, olive oil and seasoning. Serve with the chicken and horseradish cream.

Find more chicken recipes here.