On Tuesday evening I had my friend Phil over for a spot of dinner and Doctor Who and I decided to make this recipe. It comes from a Waitrose recipe card. It was originally stuffed with cream cheese and watercress but I substituted spinach, for the terribly creative reason that I had some in the fridge. Still, I felt that it worked just as well.
100g of spinach, finely chopped
3 tablespoons of Cream Cheese
1-2 teaspoons of sweet chilli dipping sauce
2 chicken breasts, with the skin still on
2 tablespoons of olive oil
Preheat the oven to 200.
Mix the finely chopped spinach into the cream cheese. Stir in the chilli sauce and season with salt and pepper.
Using a small sharp knife, cut a pocket into the side of the chicken breasts. Carefully stuff in the cream cheese mixture and then secure closed with a cocktail stick.
Pop the chicken breasts in a small roasting tin, drizzle some olive oil oven the skin and season with sea salt.
Cook in the oven for 25-30 minutes until golden and the skin is crisp.
I served this with wasabi mash, roasted asparagus and vine tomatoes and a boiled ‘munchkin’. By that I don’t mean an inhabitant of Munchkinland but a baby pumkin from Sainsbury’s. They only seem to sell them at this time of year and they are cute little veg. i boiled it for about 25 minutes and then cut it in half (half each for Phil and I) scooped out the seeds and put a knob of butter in each. Very tasty.