Philadelphia spinach stuffed chicken

4

Prep time 10 min

Total time 35 min

Ingredients

4 chicken breasts, about 150 g each
1 tbsp olive oil
1 tsp paprika
1 tsp sea salt
120 g Philadelphia Light with Garlic & Herbs
100 g fresh baby spinach leaves, chopped
salad leaves, to serve
100 g sugar snap peas
100 g green beans
100 g tenderstem broccoli

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The makings of the

Philadelphia spinach stuffed chicken

Preheat your oven to 200 °C/fan 190 °C/gas mark 6.
Put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry.
Place the chicken breasts on a clean cutting board and drizzle with olive oil. Add the paprika and sea salt to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken.
Use a sharp knife to cut a pocket into the side of each chicken breast.
In a bowl combine the Philadelphia Garlic & Herbs, drained cooked spinach, and some cracked black pepper, stirring well to combine. Spoon the spinach mixture into each chicken breast pocket evenly, packing it in.
Place the chicken breasts in a baking dish and cook in in the oven for 20-25 minutes or until chicken is cooked through. Whilst the chicken is cooking cook the sugar snap peas, tenderstem broccoli and beans in boiling salted water. Serve the chicken and green vegetables immediately with a fresh green salad.

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Enjoy your

Philadelphia spinach stuffed chicken

Nutritional Information

Typical values	Per recipe
Energy	4456.0 kj
Energy	1064.0 kcal
Fat	34.0 g
Carb	18.4 g
Protein	164.0 g
Saturated fat	12.4 g
Salt	18.0 g
Dietary fibre	11.2 g
Sugars	14.4 g

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Philadelphia spinach stuffed chicken

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Ingredients

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Nutritional Information

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