Ingredients

• 4 chicken breasts with tenderloins attached
• 8.5oz - 250g goat cheese
• 2 cups of spinach leaves
• 2 eggs
• Half cup of milk
• 2 slices of sourdough bread (or any fresh bread)
• Grated Nutmeg
• Salt and Pepper
• Olive oil for cooking
• 1 piping bag and nozzle (5mm - quarter inch smooth nozzle)

See my Marinara (Tomato) Sauce recipe

Steps

• Step 1

  Remove the chicken tenderloins and place them into a food processor.  Add the spinach, bread with crust cut off, milk and two whole eggs. Crumble in the goat cheese and add grate a little nutmeg. Season with salt and pepper. Blitz until smooth.

• Step 2

  Pocket each chicken breast by inserting a knife parallel to the cutting board on the thicker end of the breast. Push the knife while slightly rotating towards the inside edge of the breast without piercing it.

• Step 3

  Trim the end off your piping bag and insert the nozzle.

  Holding with one hand, fold back the edges of the piping bag over your hand and spoon in the mixture. Fold back and twist bag to tighten and squeeze until the mixture almost comes out. Place the nozzle into the slit of each chicken breast and press hard to fill with mixture. The chicken breast should inflate to a plump shape. Do not over fill it as it will tear, but try and fill to capacity.  It should reach all the way to the tail end once filled.  If you do tear or pierce the flesh, a little of the filling will leak out, but it will still be fine so don’t worry.

• Step 4

  Add a frying pan to a medium heat with some olive oil. Add the breasts top side down until slightly brown. Turnover and cook all the sides.

• Step 5

  Place in preheated oven and bake for 35-40 min at 320°F – 160°C. Once cook leave to rest 5 minutes.

• Step 6

  Place the hot Marinara tomato sauce on the bottom of the plate, slice the chicken in medium thick slices and arrange nicely placed on top of the sauce.