Stuffed chicken fillets with horseradish-creamed spinach

Stuffed chicken fillets with horseradish-creamed spinach

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  • 4
  • Easy
  • 15 minutes
  • 30 minutes
  • Woolworth Iona Seven Barrel Chardonnay 2018


  • 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

Cooking Instructions

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. 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.


Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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