Honey & Mustard Stuffed Chicken with Spinach & Goat's Cheese
A simple dish with classic flavours using our Honey & Mustard Dressing giving your midweek chicken dish a real boost of flavour.
Makes 4
INGREDIENTS
4 British chicken breast fillets, skin off
3 tbsps Honey & Mustard Dressing, plus a little extra for glazing and dipping
Good drizzle of Cold Pressed Rapeseed Oil
225g goat's cheese
200g baby leaf spinach
12 rashers of British streaky bacon
Salt & freshly ground black pepper
Preheat your oven to 200C / 180C Fan / Gas Mark 6.
Pop your spinach in a pan with a good drizzle of Cold Pressed Rapeseed Oil and 20mls of water and place over a low to medium hob heat until it fully wilts; it should only take a couple of minutes. Remove from the heat and leave to cool slightly.
Gently squeeze to remove any water from the spinach leaves. Chop finely and place in a bowl with the goat’s cheese, 3 tbsps of Honey & Mustard Dressing, a little salt and a good twist of black pepper. Mix together all the ingredients.
To stuff each individual breast fillet, lay 3 rashers of bacon on a board, place the chicken on top of the rashers. Cut a slit into the side of each chicken breast, then stuff with the mixture and wrap the bacon around but not too tightly, just enough to hold the chicken together.
Place in a baking tin and roast in the oven until the chicken is cooked and the juices run clear. This should take around 25 minutes or longer – depending on their size. Our chicken breasts were on the larger side and took 40 minutes. For the last 5 minutes of cooking, remove from the oven, glaze the breasts with a little of the Honey & Mustard Dressing and return for the final minutes of cooking.
Serve with a seasonal salad or veggies, and a drizzle of Honey & Mustard Dressing to dip into.
