Chicken stuffed with Spinach and Pesto

This being a recipe I threw together, it is pretty handwavy and "a little bit of this and a little bit of that". Don't try to follow it if you aren't fairly used to cooking stuff you've made up yourself.

Jump to the following sections:

• equipment
• oven temperatures
• ingredients
• instructions

Equipment

• lidded casserole dish
• string

Oven Temperatures

180-190C 350-375F GM4-5

Ingredients

Quantities are fairly hand-wavy.

• chicken breasts (one per person)
• some fresh spinach, green or red or both (a chopped tablespoon per person)
• a few spoons from a jar of red pesto (to taste)
• one or two tins of chopped tinned tomatoes (it depends on the numbers you are doing and the size of your casserole)
• some red wine (it depends how alcoholic you want the dish)
• a few mushrooms (3 medium ones per person?)
• onion (an eighth to a quarter of a medium onion per person?)
• garlic (half to one clove per person?)
• ham or bacon (a slice per person)
• pepper (mill)
• melty cheese (double gloucester, cheddar, mozzarella - pick what you fancy) - some (optional)
• Italian mixed herbs

Instructions

1. Peel and slice the mushrooms.
2. Chop the onion, fry a bit for flavour (optional).
3. Put the chopped tomatoes in the casserole dish, mix in the red wine, mushooms, onions, herbs and some pepper.
4. Chop the spinach finely.
5. Crush the garlic.
6. Mix the spinach, pesto, cheese, garlic and some ground pepper in a bowl.
7. Cut the chicken breasts open so that they will stuff.
8. Stuff the chicken breasts with the spinach mixture, wrap in a slice of ham or bacon (to close) and tie with string.
9. Put the chicken into the tomato mixture, making sure it is covered.
10. Bake in the oven till done. This can take a while.
11. Serve each breast with the string gently removed, with green beans and rice or sauteed potatoes.

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This page was last updated by Mad Hatter on 17th May 2001.