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.


2 in 1 Stew Mix

View range


Stuffed Cabbage Rolls

View recipe

Curried Potatoes

View recipe

Homestyle Lamb Curry

View recipe

Want all the latest news, recipes and more?

Join our community
For more information on COVID-19, visit