A simple dish with just four ingredients.
Ingreadient :
- 1 pack The Levantine Table Whipped Feta Dip
- 1 pack Essential spinach
- 2 Waitrose British Chicken Breast Fillets
- 1 pack Cooks' Ingredients Mediterranean Crust
Direction :
- Spoon the mint oil and tomatoes from the feta dip. Set aside. Wilt 150g spinach, then cool, squeeze well and mix with ½ the dip.
- Cut a pocket in each chicken fillet and stuff. Put into a roasting tin, season, then spread with 1 tbsp dip. Sprinkle on 2 tbsp Mediterranean style crust and drizzle with extra olive oil. Roast at 190ºC, gas mark 5 for 35 minutes, or until thoroughly cooked with no pink meat and the juices run clear.
- Chop the tomatoes. Toss with the remaining spinach and mint oil, plus lemon juice, if liked. Serve with the chicken and any remaining dip.
