My hubby loves to cook - not as a job - but as a hobby!!
He loves Indian and Greek food (not together) .... and loves to experiment with flavours.
In the two days that I have been back at work, I have been greeted by two lovely dinners, Monday a Thai Laksa starring scallops and chicken, and tonight Stuffed Chicken Breasts.
The Laksa is a tried and true family favourite, but the Chicken recipe came out of his head today ...
What do you think??
Mark’s Rooly Rooly Excellent Stuffed Chicken Breast.
1 chicken breast fillet per person
1 camembert, chilled and sliced thinly
120g fetta cheese diced into small cubes
2 cups of finely chopped and steamed silverbeet/spinach with the stalk removed
1 teaspoon of minced garlic
1 teaspoon of chopped chives
1 tablespoon of butter
Slice a pocket into the chicken fillet through the thick end, after trimming of the tenderloin and fat and place to one side.
Place two or three slices of camembert in each pocket
Mix all remaining ingredients, while spinach is still hot to melt the butter then stuff equal portions into each breast.
Pan fry on low heat (covered) with a tablespoon of olive oil in the pan until cooked.
(On this occasion it was served with creamy white wine sauce, steamed cauli/cabbage/asparagus and baked pumpkin and potato)
Sorry there isn't a photo - wasn't interested in photographing it once it was served!!