Robbie’s Inspiration – Recipes from Around the World: spinach and cheese stuffed chicken breasts with oats crumbing

My mother wanted chicken this weekend so I decided to try two chicken recipes. The first is this spinach and cheese stuffed chicken breast dish with came out delightfully tender and moist. Baking chicken can dry it out so I crumbed the breasts with an egg and oats mixture and then baked them for 30 minutes in a dish covered with silver foil. I then removed the foil and browned the breasts for 15 minutes. This recipe can be reduced by dividing in exact quantities.

Ingredients

12 skinned chicken breasts, sliced to leave a flap

150 grams baby spinach leaves, chopped smallish

250 grams smooth low fat cottage cheese

3 Tbspns thick plain yoghurt

3/4 cup grated mozzarella cheese

3/4 cup grated parmesan cheese

1 teaspoon salt

1 Tbspn garlic flakes

3 cups rolled oats

4 teaspoons paprika

Salt and pepper to taste

2 eggs beaten

Method

In a mixing bowl, mix the chopped baby spinach, cottage cheese, mozzarella and parmesan cheese, garlic flakes, and yoghurt until well blended.

Mix the oats, paprika, salt and pepper.

Pour the beaten egg into a plate and 1 cup of the oats into another plate.

Place the open chicken breast in the egg mixture. Stuff it with 1/12 of the filling. Close it over and ensure the breast is coated in egg. Roll the breast in the oats mixture and lay in a prepared baking tin. Do this for all 12 breasts.

Pre-heat the oven to 200 degrees Celsius. Cover the baking pan/s with silver foil and bake for 30 minutes. Remove the silver foil and bake for a further 15 minutes until the breasts are golden brown.

Serve with mashed potatoes.