Stuffed chicken fillets with horseradish-creamed spinach

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

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, 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.