Stuffing spinach into chicken is a genius idea when you don't want to eat those plain green vegetables.
Give your weeknight dinner a face-lift by stuffing chicken with this Greek-inspired filling.
- Heat a little olive oil in a large frying pan over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes. Add the spinach and sauté for another 2 or 3 minutes until wilted. Add the nutmeg, salt and pepper. Remove the mixture from the pan and transfer to a plate to cool.
- Cut each chicken breast in half horizontally. Place the chicken breasts between two sheets of plastic wrap and flatten by beating with a mallet, rolling pin or anything heavy (even a wine bottle works) till they are an even thickness and a little bigger. Season on both sides with salt and pepper.
- Mix the crumbled feta into the cooled spinach mixture. Lay the chicken breasts on a chopping board and place even amounts of the spinach mixture in the middle of each chicken piece. Fold the bottom of each chicken breast up over the filling to enclose it and then roll into a tight cylinder. Insert a toothpick into the end to hold it closed. Repeat with remaining chicken and spinach mixture.
- Heat a few glugs of olive oil in a large frying pan over medium to high heat. Add the rolled up chicken and cook for 4-5 minutes each side or until golden brown and cooked through.