6 Chicken Breasts
1/2 Tsp Curry Powder
1 tbspn Chicken spice
Cut a pocket in the thickest part of the breast.
Make a dry rub with the above spices and marinate the chicken with this for 30mins.
Spinach and Feta Filling
1. Two bunches of spinach – stalks cut off, washed and put in a pot with 1/4 cup of water to wilt down for 5 mins.
2. Strain off water and use the back of a spoon to remove excess water. Put on a chopping board and chop finely.
3. Heat 1 tbspn olive oil in a pot, throw in 4 pieces of whole garlic and a sliced onion the size of a pickle onion and when golden brown add spinach and salt to taste. Cook for 7mins and mash the garlic well and then add 1 tbspn of butter and 4 tbspn of cream cheese and 1 round of Feta cheese. Stir until the butter and cream and feta cheese is melted and gives you a smooth sauce. Sprinkle with black pepper.
Fill a tbspn of Creamed spinach in the pockets of the chicken Breasts. Secure opening with a toothpick.
Place the chicken Breasts with the skin side up on a greased oven tray. Drizzle with olive oil and roast in a 180°C preheated oven for 20 – 25 minutes.
Prepared, tried and tested by: Omi Nair