Chicken Stuffed with Spinach & Cheese

This is a really simple dish that looks like it took much longer than it actually does.

This feeds 4. If you have hungry teenagers you may need more than 1 chicken breast per person.

Time taken:
-preparation  10 minutes
-cooking       20 minutes

Total cost  € 14.00  (€3.50 a head)

4 skinless chicken breasts
1 pack of pancetta (12 slices)  or you can use streaky rashers
1 bag baby spinach leaves (use about a handful for the chicken)
1 ball mozzarella cut into small pieces (not buffalo)  or you can use cream cheese
1 tbsp grated parmesan

1 small bag baby potaooes

Preheat oven to 180C
Boil the kettle.
Get all the ingredients for the chicken ready.

Slice the chicken breasts horizontally about 3/4 across and open out.
Roughly mix a handful of spinach, the mozzarella and the grated parmesan together.
Divide the spinach mixture between the chicken breasts.
Fold the chicken breasts back to enclose the spinach etc.
Wrap each chicken breast in approx. 3 slices of pancetta.
Place chicken breasts on a baking tray and place in oven for 20 minutes.

While the chicken is in the oven cook the baby potatoes.

When the chicken is ready (when the meat is white with no pink remaining) serve with the remaining baby spinach leaves and the baby potatoes.

If you prefer to cook the baby spinach leaves simply place them in a colander over the sink and pour over some boiling water. The leaves will wilt almost immediately.

Enjoy!