Method
Preheat the oven to 200°C. Heat the oil in a medium-sized
non-stick pan. Add the garlic and mushrooms. Cook over a moderate
heat, stirring frequently, until the mushrooms have softened, then
remove from the heat.
Squeeze most of the liquid from the spinach and stir it into the
mushroom mixture. Add the crumbled feta, salt and pepper to taste
and stir to combine.
Place the chicken breasts skin-side down on a board, then from
the side, cut a pocket into the middle of each. Stuff as much of
the spinach mixture into the pocket as you can (depending on the
size of the breasts and the size of the pockets you may have some
filling left). Wrap each breast up in two rashers of the bacon,
using these to hold the pocket shut.
Place the wrapped chicken on in a teflon or baking paper lined
roasting
pan, drizzle each one with a teaspoon of infused oil and bake for
30 - 35 minutes or until the bacon is golden brown.
Serve with Garlicky Roast Potatoes and lightly cooked vegetables
or a salad.
Simon says
Although there are several steps involved in this recipe, none
of them are complicated and the end results are well worth the
effort. In fact, this dish makes a good 'dinner party' main,
because all the preparation can be done in advance.
From 'Fast & Fantastic Food', by Simon Holst