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Method :
Butterfly the
chicken fillets with a sharp knife by slicing horizontally through the
middle. Do not cut all the way through. Heat the oil in a large saucepan
over medium heat. Add the garlic and cook for 1 minute, or until
fragrant. Wash the spinach and add to the pan with just the water
clinging to the leaves. Cover the saucepan for about 1 minute, or until
the spinach has wilted. Remove the lid and simmer for 1-2 minutes, or
until most of the liquid has evaporated. Remove from the pan and roughly
chop. Stir in the feta, lemon zest and semi-dried tomato, then put in a
large bowl and mix it all together well.
Open up one
of the chicken breasts and place a quarter of the spinach mixture in the
centre and along the length. Fold over the chicken to cover the mixture
and secure it firmly with toothpicks. Repeat with the remaining fillets.
Heat the oil in a large frying pan over medium heat, add the chicken and
cook for 4-5 minutes on each side, or until cooked through and golden
brown. Cut into thick slices and serve over steamed green beans and
Kalamata olives. Sprinkle with sea salt.
Serves 4
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