The finished recipe. Chicken Breast Stuffed with Feta and SpinachIngredients 1 to 6. 180 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 30 g Feta. 80 g Spinach. 15 g Sun-dried tomatoes in oil, drained (Drained well. They are stored in oil and 15 g is about three pieces.). 1 clove, about 3 g Garlic. A little Lemon zestIngredients 7 to 11. 4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.). 150 g Tomato. 100 g Cucumber. A splash Red wine vinegar. Plenty Black pepperStep 1. Wilt the spinach in a dry pan, squeeze out every bit of water in a clean tea towel, and chop it with the feta, chopped sun-dried tomato, garlic and zest.Step 2. Cut a deep pocket along the thick side of the breast without going through, push the filling in and close it with two cocktail sticks.Step 3. Spray the outside, season, and bake at 200°C for twenty-five minutes until the thickest part reads 74°C or the juices run clear.Step 4. Rest for five minutes while you chop the tomato and cucumber and dress them with the vinegar and pepper.
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