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to make tasty quinoa stuffed chicken, you’re going to need:
- 4 large chicken breasts
- 200g of quinoa, rinsed under cold water
- a few big handfuls of spinach
- 90g of feta (45g is your HEA, or syn it at 6 syns – but as this serves four, it’ll be three syns per breasts. You keeping up here, Vorderman?)
- a few grinds of your pepper
- pinch of salt
- just a cautious wee nip of red chilli flakes
- spray oil – not spray plastic, say no to Frylight!
- 25g of dried sun-dried tomatoes – these are an easy way to add the taste of sun-dried tomatoes – they are dried tomatoes and can usually be found in Tesco – apparently they’re 2 syns for 25g which is bloody ridiculous as they are just dried tomatoes without the oil, so up to you if you want to count the syns – 0.5 per breast) (you can swap out for tomatoes in oil which are seemingly 1.5 syns per 25g). How does that work then eh? If they’re soaked in oil, they are less syns than tomatoes dried out and then rehydrated in water? What a load of absolute nonsense, piss and shite. I’m not synning it, but you can. Anyway…
and then to make tasty quinoa stuffed chicken, you should:
- if you’re using dried tomatoes, rehydrate them by dropping them into boiling hot water and letting them steep
- put the oven onto 180 degrees
- cook your quinoa – follow the instructions on the pack – we use chicken stock instead of water, cook for twenty minutes with the lid on, then take off the heat and fluff with a fork
- cook your spinach in a little pan, no need to add oil just a drop or two of water and let it wilt right down, adding the salt and chilli flakes to season
- blend the spinach and tomatoes and feta – not to a fine paste, just a lumpy mix – and then stir into the quinoa along with the pepper
- now the fun part – cut horizontally through each chicken breast but not all of the way through – you want to be able to open it up like a book
- place each opened chicken breast onto cling film or a very clean tea-towel, cover with more cling film and then bash the bejesus out of it – actually no, just give it a good pounding until they are nice and evenly thick
- spoon the quinoa stuffing into each chicken breast, fold over the top of the breast and then secure with cocktail sticks or skewers
- take your pan that you used for spinach (or another one, I’m not keeping that much of an eye on you), squirt some oil in, get it nice and hot and carefully place each breast into the pan for a few minutes on either side – you’re searing the outside of it
- once this is done, put them onto a tray and into the oven for about 20-25 minutes until they’re cooked through
- serve with your sides
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