MEAT AND POULTRY
STEAMING
PERFECT FOR LUNCH OR DINNER
This is a great-looking dish, gently cut into slices to reveal its vibrant centre. Serve with some roasted root vegetables or a simple salad.
Serves: 1
2 handfuls baby spinach
1 tablespoon full-fat cream cheese
small sprig dill, roughly chopped
1 large skinless, boneless chicken breast
sea salt and cracked black pepper
Put the spinach into a small bowl, place the bowl in the steamer and steam for 2–3 minutes until it wilts. Remove the spinach, squeeze to remove as much moisture as possible, then cut into shreds with a knife and put into the (dried out) bowl. Add the cream cheese, dill and some salt and pepper, and mix well.
Cut a slice along the side of the chicken breast but not all the way through, to create a pocket. Stuff the spinach mixture into the pocket, then seal the breast closed using cocktail sticks (toothpicks). Place the stuffed breast on a small plate and place in a steamer. Steam for 20 minutes.
Remove the cocktail sticks and allow to cool slightly before gently slicing.
