Stuffed Spinach & Feta Chicken Breasts with Mushroom Risotto Rice

Mushroom Risotto Rice

Follow the recipe according to the packaged details. Brand is Arborio Rice made by Serena, mushrooms, garlic, chopped yellow pepper, pepperdews ( optional ) chopped onion, white wine, chicken stock, fresh thyme and grated Parmesan cheese, salt and black pepper

Stuffed Spinach and Feta chicken breasts

4 Chicken breast fillets, butterflied. Pound lightly to flatten slightly. Lightly salt, black pepper and chicken spice. Place shredded spinach and crumbled feta cheese in the centre of the fillet, roll up and secure with toothpicks. Heat 3 tbsp butter and a glug of olive oil in a pan, slowly on low heat seal and brown the fillets, 4 mins per side. Transfer fillets to ovenproof dish and on preheated oven set at 180 C bake for 15 to 20 mins covered with tin foil, turn up oven heat to grill remove foil and grill a further 5 mins.

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