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Food Source - Neil Perry
Serdar Ergene’s stuffed chicken is easy to prepare and absolutely delicious
½ bunch spinach
1 Small Onion
½ bunch Dill
50 g cheddar cheese
1 chicken breast skin off
Mixed spice powder
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In a fry pan heat the oil and add onion, dill and leek and cook through.
Cut the chicken breast in half and lay flat.
Bash with a cooking mallet to tenderise.
Salt the chicken and sprinkle with salt and black pepper.
Lay mushrooms, spinach, fetta and mozzarella on one half of the breast.
Fold the breast over and brush with clarified butter on one side only.
Add the mixed spices and sweet paprika
Place in the oven for 5-10 minutes.
Serve with fresh garden salad on a bed of rice