This works well with lamb too and is a good way to get kids to eat spinach, serve with some couscous for a quick summer meal
- 4 boneless chicken breast fillets, skin on
- 85g frozen leaf spinach, defrosted
- 85g feta cheese, crumbled
- 2 tbsp olive oil
- 2 tbsp pine nut
MethodDrain 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.
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 2 garlic cloves, chopped
- knob of fresh root ginger
- 1 tsp cinnamon, plus a pinch extra
- 1 tsp garam masala
- 100g bulghar wheat
- 25g sultanas
- 20g pack coriander, leaves roughly chopped
- 50g toasted flaked almonds
- 4 boneless chicken breasts
- Heat oven to 200C/fan 180C/gas 6. Heat the olive oil in a medium pan. Add the onion, garlic, ginger and some seasoning, and fry until soft, about 8 mins. Add 1 tsp cinnamon and the garam masala, then heat for 2 more mins. Cover the bulgar wheat and sultanas with water and boil for about 5 mins until soft, then drain any excess water. Add to the onion mixture, then add the coriander and almonds. Check seasoning.
- Cut each chicken breast open so that it is flat like a book. Divide the stuffing between them and fold the top over. Rub the skins with a pinch of cinnamon. Place tightly packed into a small baking dish and bake for 25 mins. Serve the chicken with the rest of the mix alongside, with some green beans or a wintery veg salad.
- 4 large sheets no-pre-cook lasagne (we used Sainsbury's fresh egg lasagne from a 250g pack)
- 1kg frozen spinach, defrosted
- 200g pack low-fat feta cheese
- generous grating nutmeg
- large handful olives, pitted and chopped
- 1 tbsp caper, rinsed
- 400g can chopped tomatoes
- 25g Parmesan, grated
- Heat oven to 200C/fan 180C/gas 6. Put the lasagne sheets in a large bowl and cover with boiling water. Soak for 5 mins or prepare according to pack instructions. Meanwhile, squeeze as much water as possible from the spinach, then mix with the feta, nutmeg and some seasoning. Drain the pasta, then cut each sheet in half vertically. Spoon 4 tbsp of the filling along the centre of each half, then roll up to enclose. Place in a lightly oiled baking dish.
- Mix the olives, capers and tomatoes together in a bowl, season, then spoon over the cannelloni. Sprinkle with parmesan, cover with foil, then bake for 20 mins.
- 2 skinless, boneless chicken breasts
- 100g firm goat's cheese, such as Crottin de Chavignol
- 1 tsp fresh thyme leaves, plus 2-3 sprigs
- 4 rashers streaky bacon, thinly sliced
- 2 courgettes, thinly sliced
- 1-2 tbsp olive oil, plus extra for drizzling
- 250g vine tomato, thinly sliced
- Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat’s cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.
- Lightly oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.
- Bake for 40-45 mins until the bacon is crisp and golden and the courgettes are tender. Serve straight from the dish with new potatoes or good bread.