This stuffed chicken breast traybake recipe might look fancy but it really doesn’t take too much time to prepare. You can serve it with either herby cous cous or a simply dressed green salad.
1 1/4 cups frozen spinach, thawed
1/2 tsp lemon rind
1 stick of butter
1 clove of garlic, finely chopped
1 heaped cup of coarse breadcrumbs
1/2 cup of pine nuts
1 tbsp chopped fresh flat-leaf parsley
4 skinless chicken breast fillets
8 slices of prosciutto
4 vines of cherry tomatoes
1-2 small red onions, quartered
Sea salt and ground black pepper
Herby cous cous or green salad, to serve
200g frozen spinach, thawed
1/2 tsp lemon rind
100g butter
1 clove of garlic, finely chopped
100g coarse breadcrumbs
50g pine nuts
1 tbsp chopped fresh flat-leaf parsley
4 skinless chicken breast fillets
8 slices of prosciutto
4 vines cherry tomatoes
1-2 small red onions, quartered
Sea salt and ground black pepper
Herby cous cous or green salad, to serve
Mixing bowl
Baking tray
Zester/grater