Home > Recipes > Wine Type > Sauvignon Blanc > Spinach, pine nut & feta filled chicken
Number of servings: 4
4 free range chicken breast fillets (with skins)80g Feta Cheese crumbled90g Spinach LeavesPine Nuts 4 tea spoonsExtra Virgin Olive Oil1 teaspoon Fennel SeedsSalt & Pepper
1. Preheat your oven to 170C/340F/Gas 31.Mix freshly washed and drained Spinach leaves with the Feta cheese 2. Slice half way through each chicken breast3. In a warm frying pan add a little extra virgin olive oil, your Pine Nuts and Fennel Seeds. After 2-3 mins the nuts should be lightly toasted and golden4. Pour the Pine Nut, Fennel Seed and Olive oil mixture over the mixed Spinach and Feta. Season with salt and pepper and mix5. Stuff your chicken breasts with the prepared mixture, secure with a cocktail stick if necessary6. Place the filled chicken breasts in the frying pan for 2 mins, turning half way7. Place your chicken breasts in a baking tray, drizzle with olive oil and season with salt and pepper8.Let the chicken breasts cook for 20 mins until the skins are crispy and when pierced with a skewer the juices run clear
Young and fresh, this wine has a nice a bright pale yellow colour with green hints. Its nose is mineral and citric, with herbal hints and notes of white flowers and melon, which anticipate a balanced and chilling mouth that culminate in a long mineral finish. Overall, this is an expressive, refreshing, delicate, juicy and balanced Sauvignon Blanc.
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