Lemon Chicken Stuffed with Sun-dried Tomatoes and Apricot Cheese

Flattened chicken breasts stuffed with sun-dried tomatoes and apricot cheese, served with citrus spinach and a sweet orange pepper sauce.

Chicken Main Course Spinach Sun-Dried Tomatoes Stuffed Chicken

Estimated Nutrition

Calories

1045.2

kcal / serving

1045.2 kcal total

Carbs

48.6g

per serving

48.6 g total

Fat

74.8g

per serving

74.8 g total

Protein

52.4g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

tbsp

White Wine Vinegar

Dairy

Stilton With Apricots

crumbled

Fruits

piece

Lemon

juice and zest only

0.5

piece

Lemon

juice only

piece

Orange

juice only

piece

Lemon

halved

Meat

piece

Chicken Breast

cut into three pieces

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

piece

Garlic

cloves, finely chopped

0.5

tsp

Chilli Flakes

OilsFats

tbsp

Olive Oil

for searing chicken

tbsp

Olive Oil

for spinach dressing

tbsp

Olive Oil

for pepper sauce

Vegetables

piece

Sun-Dried Tomatoes

chopped

100

Spinach Leaves

finely sliced

0.5

piece

Onion

finely chopped

piece

Orange Pepper

cut into strips

Method

Preheat the oven to 180°C.

Flatten the chicken breast pieces between sheets of cling film using a rolling pin.

Place tomatoes and cheese onto chicken pieces, season, roll up, and secure with cocktail sticks.

Sear chicken in oil for 3-4 minutes, add lemon zest and juice, then roast for 10-12 minutes.

Mix spinach leaves with lemon juice, oil, and seasoning in a bowl.

Fry onion, garlic, and pepper in oil for 4-5 minutes.

Add chili, sugar, vinegar, and orange juice then simmer until reduced and sticky.

Char lemon halves cut-side down in a hot pan for 4-5 minutes.

Assemble the dish by placing chicken on spinach with charred lemons and pepper sauce.