So we all know I love good food, but I am a lazy cook hey! Minimum effort is where the fun is for me, well other than eating!
If it’s not high heat and flash cooking, I’m the throw it in the pan, and let it roast slowly..
I have a bunch of recipes coming up on the blog which are a celebration of this style of cooking so keep a look out!
When I shop for clients, I often have leftovers, and this recipe happened because I had a number of chicken breasts and other ingredients which needed to be used, and dinner was a HIT!
It’s simple, it’s quick and it’s super yummy!!
3 Chicken Breasts
2 cups spinach
Cube of Feta
Handful of sundried tomatoes (soaked in warm water)
2 medium potatoes
2 medium turnips
2 baby marrow
Salt and Pepper
I like to season my chicken way ahead so it absorbs the salt!
Try to butterfly the breast, I do this by slicing it halfway, but not through, and again slicing each half again. (I hope this makes sense)
Wilt the spinach by cooking it in a little Olive oil, then add your feta and chopped sundried tomatoes.
Mix well and season with pepper, because the feta us quite salty.
Spread this across the breast and then begin to roll like you would a Swiss roll!
Secure with toothpicks, then begin to shallow fry in a hot for at least 4 minutes per side until the breast is cooked through.
Once all your breasts are done, remove and set aside.
Slice your marrow into strips and grill on a high heat till you get desired char..
Chop and boil your potatoes and turnips, season and mash!
All I did for my gravy was add cream to the pan I used for my chicken and let it simmer to a thick consistency.