Spinach, cheese and olive stuffed chicken with two-bean salad
Prep time: 25 minsTotal time: 
Spinach, cheese and olive stuffed chicken with two-bean salad
High in protein and low in saturated fat, this chicken dish is packed with a zingy Greek-inspired stuffing. A two-bean salad gives a fibre boost to get you closer to the recommended 30g a day
Prep time: 25 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 1 x 120g pack baby leaf spinach
- 50g Be Good To Yourself Greek-Style Salad Cheese, crumbled
- 40g pitted kalamata olives, roughly chopped
- 2 garlic cloves, finely crushed
- ¼ x 20g pack dill, roughly chopped
- zest of 1 lemon
- ¼ x 250g tub ricotta
- 2 skinless chicken breast fillets
- ½ tbsp olive oil, plus extra to serve
For the two-bean salad
- 1 tsp vegetable oil
- 200g fine green beans, trimmed and halved
- 1 x 250g pack Taste the Difference Best of British Vine Tomatoes, quartered
- 1 x 400g tin cannellini beans, drained and rinsed
- 1 tsp dijon mustard
- ½ tbsp olive oil
- juice of 1 lemon
Step by step
-
Preheat the oven to 200°C, fan 180°C, gas 6. Put the spinach in a colander set over the sink and pour over just-boiled water to wilt. Leave until cool enough to handle, then squeeze out the excess water, roughly chop and transfer to a bowl. Add the Greek-style cheese, olives, garlic, dill, lemon zest and ricotta. Mix well and season to taste.
-
Slice through the chicken breasts horizontally, cutting three-quarters of the way through, then open out to butterfly them. Place a butterflied chicken breast between 2 large sheets of baking paper or clingfilm and use a rolling pin to bash it to an even thickness; about 1cm. Set aside and repeat with the remaining fillet.
-
Lightly season both sides of each butterflied chicken breast, then divide the filling between them, spreading out in a thin layer. Roll up to enclose the filling, securing with cocktail sticks. Rub all over with the olive oil, season, then transfer to a baking tray. Bake for 20-25 minutes or until golden and cooked through. Leave to rest for 5 minutes.
-
Meanwhile, heat the vegetable oil in a large pan over a medium-high heat. Make sure the green beans are dry, then add to the hot pan and cook, undisturbed, for 1-2 minutes, then stir and cook for 3 minutes, until lightly charred but still bright green. Season, then transfer to a bowl to cool slightly. Once cooled, add the tomatoes, cannellini beans, mustard, olive oil, lemon juice and seasoning, then toss together. Slice the chicken and serve with the salad, finished with an extra drizzle of olive oil.
