Ingredients:
4 skinless chicken breasts
½ cup baby spinach leaves
1 cup dates, chopped coarsely
½ cup pistachio nuts, chopped coarsely
125 g goats cheese mild
½ tsp ground cumin
½ tsp ground cardamom
½ tsp cayenne pepper
½ cup dry white wine
Olive oil
Salt & pepper, to taste
Method:
Mix together the dates, pistachios, goats cheese, baby spinach, cumin, cardamom & cayenne pepper. Cut a pocket in the thickest part of the chicken breast & divide stuffing mix into 4 portions. Stuff chicken breasts & press firmly with the heel of your hand to ensure the stuffing is compressed into the chicken. Secure the opening closed with a toothpick. Warm the oil in a frying pan and add the chicken breasts, cooking until brown on both sides.
Remove chicken from the frying pan & place into an oven proof dish. Cook in the oven at 180 degrees for a further 15 minutes, or until cooked through. Remove chicken & place on a warm plate, covered loosely with foil. Warm the pan juices on the stove, add the wine, stir & deglaze the bottom of the pan. Reduce slightly & season if needed. To serve, pour liquid over chicken breasts & accompany with a side salad or veggies.
Serves: 4
Note:
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