Stuffed chicken breast

1. Beat together cream cheese and spinach - season with ground black pepper and rock salt.

2. Make pockets in the chicken breasts (split along one side). Stuff the breast with the cream cheese and spinach mix.

3. Roll each breast in 2 rashers of bacon.

4. Cook at 180C for about 45 mins or until no pink juices run when speared.

Recipe notes:

Fillings – This chicken breast recipe is excellent with plenty of alternative fillings! For a sweet variation, try combining the cream cheese with chopped dried apricots or prunes. Or, for a more savoury version, sauté some mushrooms and garlic in a frying pan then mix with your favourite cheese. You could also try our Walnut stuffed chicken breast recipe or Go-To simple stuffed chicken.

Cream cheese – If you don’t have any cream cheese handy, don’t stress. Any cheese that melts well can be used as a substitute - mozzarella is great because it melts well.

Herbs – To add some extra flavour, try throwing in some of your favourite herbs. Thyme, oregano and rosemary are all great options.

FAQ

Can I use a different cut of chicken for this recipe?

No – we don’t recommend it. Chicken breast will work best for this recipe because it’s the right shape to cut pockets into. If you have a different cut of chicken ready for dinner, check out our Guide to the Best Cuts of Chicken for some recipe inspiration.

What should I serve with this stuffed chicken breast recipe?

For an easy weeknight dinner, pack your baking tray with your choice of vegetables like carrots, broccoli or cauliflower – a great way to get your 5+ a day! If you’re looking for something a little more gourmet for a dinner party, try a few side dishes like our Sesame broccoli salad with miso dressing or the Roasted carrot and lentil salad.