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Spinach and feta chicken


  • 250g marinated feta cheese, drained, crumbled
  • 1/2 small bunch English spinach, trimmed, finely chopped
  • 1/3 cup coriander leaves, chopped
  • 1 egg, lightly beaten
  • 6 chicken breast fillets, trimmed
  • 60g butter, chopped
  • 250g cup mushrooms, sliced
  • 1 garlic clove, crushed
  • 400g can chopped tomatoes
  • 2/3 cup chicken stock
  • 350g green beans, steamed


  1. Step 1 - Preheat oven to 180°C. Combine feta, spinach, coriander and egg in bowl.
  2. Step 2 - Cut lengthways through each chicken breast to make a pocket. Spoon 2 to 3 tablespoons of feta mixture into each pocket. Secure with a toothpick. Place chicken in a large roasting pan. Dot with 40g butter. Cover with foil.
  3. Step 3 - Cook for 30 minutes. Remove foil. Cook for a further 15 to 20 minutes or until cooked through.
  4. Step 4 - Melt remaining 20g butter in a frying pan over medium-high heat. Add mushrooms. Cook for 3 to 4 minutes or until tender. Remove to a bowl. Add garlic, tomatoes and stock to pan. Bring to the boil. Reduce heat to low. Simmer for 10 to 15 minutes or until slightly thickened. Season with salt and pepper.
  5. Step 5 - Remove toothpicks. Slice chicken. Serve with sauce, mushrooms and beans.

Recipe Ingredient

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