STUFFED CHICKEN BREAST WITH SPINACH SALAD

INGREDIENTS:

• 4 single chickenbreast fillets (800g)
• 80kg cheddar cheese, sliced thinly
• 4 sliced bottled char-grilled red capsicum (170g)
• 100g baby spinach leaves
• 2 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 small red onion (100g), sliced thinly

METHOD:

1. Using tip of small knife, slit a pocket in one side of each chicken fillet, taking care not to cut all the way through. Divide cheese, capsicum and a few spinach leaves among pockets; secure with toothpricks.
2. Cook chicken on heated oiled grill plate, uncovered, until cooked through. Cover chicken; stand 10 minutes. remove toothpricks; slice thickly.
3. Meanwhile, make the spinach salad by combining oil, juice, onion and remaining spinach; toss gently to combine.
4. Serve chicken with salad.

PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes
SERVES: 4