Stuffed Chicken Breasts

4 x Mt Barker Free Range skinless chicken breasts
½ cup baby spinach leaves
1 cup dates, chopped coarsely
½ cup pistachio nuts, chopped coarsely
1 x 120g packet South Cape Goat’s Cheese (mild)
½ teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon cayenne pepper
½ cup chicken stock
Olive oil
Salt and pepper (to taste)
Mix together the dates, pistachios, goat’s cheese, baby spinach, cumin, cardamom and cayenne pepper. Cut a pocket in the thickest part of the chicken breast and divide the stuffing mix into 4 portions. Stuff chicken breasts and 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 breast, cooking until brown on both sides. Remove chicken from the frying pan and place into an oven proof dish. Cook in the oven at 180° for a further 15 minutes, or until cooked through. Remove chicken and place on a warm plate, covered loosely with foil. Warm the pan juice on the stove, add the chicken stock, stir and deglaze the bottom of the pan. Reduce slight and season if needed. To serve pour liquid over chicken breasts and accompany with a side of salad or veggies.
Serves: 4

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