Cheese & Spinach Stuffed Chicken
Serves 4
4 skinless chicken breasts
28g/1oz spinach
1 garlic clove
100g quark
2 tbsp freshly chopped tarragon
2 tsp finely grated lemon zest
Salt and freshly ground black pepper
Fry Light
28g/1oz spinach
1 garlic clove
100g quark
2 tbsp freshly chopped tarragon
2 tsp finely grated lemon zest
Salt and freshly ground black pepper
Fry Light
Blanch the spinach in a little boiling water until wilted. Drain, squeeze out any excess water and place in a bowl with the quark, tarragon and lemon zest. Season well and stir to combine.
Stuff each chicken breast with the quark mixture. Sear on a hot griddle pan for a few minutes on each side, then transfer to a non-stick baking sheet lined with parchment. Spray lightly with Fry Light and bake for 20 minutes or until cooked through. Serve immediately with steamed vegetables or salad
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