Stuffed Chicken Breasts

  • Preparation Time:
    10 mins
  • Cook Time:
    30 mins
  • Serves:
  • 1 packet ROYCO® Four Cheese Dry Pour Over Sauce
  • 1 Tbs oil for frying
  • 1 onion, finely chopped
  • 150 gr bacon, sliced
  • 300 gr spinach, rinsed and dried
  • 4 chicken breasts
  • 1 Tbs olive oil
  • Pre heat the oven to 180°C.
  • Make up sauce to pack instructions, using only ¾ the amount of water, and set aside.
  • Heat a large non stick pan over a medium heat.  Fry the onion and bacon in a bit of oil for 5-10 minutes until browned. Add the spinach and stir-fry until wilted. Tip into a sieve to drain.
  • Make slits down the length of each chicken breast and open up.
  • Squeeze any excess moisture out of spinach mixture and stir into the ROYCO® sauce. Divide mixture between the chicken breasts and close gently; securing with a toothpick.
  • Brush with olive oil and bake in the oven for 25 minutes. Serve with crusty bread and salad.


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