Stuffed Chicken Breasts Served with a Broad Bean & Herb Salad
Serves 4 (with sides) My kids go nuts over these stuffed chicken breasts. Serve them with a large salad, or if the weather is chillier, some roast vegetables. I have teamed them with a broad bean and herb salad as well as a simple rocket salad (Baby rocket mixed with some olive oil and balsamic vinegar). Ingredients 650 to 700gm of chicken breast fillets (2 to 3 fillets) 200gm sliced prosciutto (about 8 to 10 thin slices) 100gm baby spinach finely chopped 100gm Feta cheese 10 to 12 pitted black Kalamata olives, chopped Small handful, toasted pine nuts Leaves from 2 sprigs of fresh oregano, finely chopped 1 Tbsp extra virgin olive oil Pepper for seasoning stuffing Method Pre-heat the oven to 180C (fan forced) Toast the pine nuts in a pan over a low heat. It’s important you keep stirring them and don’t let them burn. As soon as they start to brown lightly, pour them out into a bowl to cool. For the stuffing mix the spinach, oregano, oli...