Spinach and cheese stuffed chicken breasts with garlic corn

chicken, vegetables

If you have any form of milk allergy or intolerance these recipes are not for you!  Normally I like my corn au natural, but it is getting very much to the end of the corn season and it doesn’t taste as good as it did a couple of months ago. This recipe is a good way of making corn that is a bit past its prime taste delicious.

My husband loved the chicken and I think it almost made up for cooking fish last night!

P1060788

Stuffed Chicken Breast

125g cream cheese

1/2 bag spinach

1 c grated mozzarella

1/4 c grated parmesan

2 T pesto

3 chicken breasts,softened

1 egg

Bread or panko crumbs

250g pasta sauce

Garlic Corn

3 – 4 cobs corn

50g butter, softened

1 t crushed garlic

1 T parsley

  1. Heat oven to 180 C.
  2. Bring some water to the boil in a steamer and steam spinach for 3 mins. Get all of the water out of the spinach by putting it in a sieve and pushing down on it with a spoon.
  3. Add the cheeses and pesto to the stuffing and mix well.
  4. Slice the chicken breasts almost the whole way through horizontally. Fill with the stuffing. It will probably ooze out but that’s OK.
  5. Beat the egg in a bowl. Place the crumbs on a plate.
  6. Brush the top of each breast with egg and dump on the crumbs. Rub around to coat. Brush the other side with egg and turn around to coat.
  7. Place in a greased oven dish and cook in the oven for around 35 – 40mins, until cooked through. One of the breasts is to slice in half for 2 children, so you can cut this in half to check they are completely cooked.
  8. While the chicken is cooking, get the butter for the corn ready. Add the garlic and parsley. Use a knife to spread butter all over each cob, but not too much. Wrap each piece in foil and add to the oven , cooking for 25 – 30 mins.
  9. To serve heat up the pasta sauce and serve a little on the side along with a cob of corn – yum!
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