4 boneless chicken breast fillets, skin on

85g frozen leaf spinach, defrosted

85g feta cheese, crumbled

2 tbsp olive oil

2 tbsp pine nuts


Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible.

Mix with the feta and a little black pepper, then stuff between the flesh and skin of the chicken, smoothing the skin back over the stuffing.

Season the chicken all over with a little salt and pepper.

Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned.

Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted.

Add 6 tbsp water, then cover for 15-20 mins until the chicken is cooked through.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Spinach & feta stuffed chicken
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