![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWUIwAoReM9lTI8iEfYXekUmcIj9jfWOJvoRxwAcIJA8N6jf8VPj1vbWeGz9bczHK1XVEZxGNe1hXndH0zHb_i-0FM17EbVh57FIopm5O9YP61IgPdkXoJp4Dv-xRHsMq9ofEqN8f-p0vE/s1600/WP_20140927_004.jpg)
- Olive oil
- 1 chicken thigh fillet per person, hammered flat with a meat hammer
- 1 cube frozen spinach (thawed) per thigh fillet
- 1 pack feta cheese
- Finely grated parmesan cheese
- Italian herbs or mixed herbs
Method:
- Pre-heat oven to 200 C
- Brush oil over each thigh fillet
- Cut feta into 3 cm x 1 cm lengths--1piece per thigh fillet
- Lay out each thigh fillet on a tray, inside uppermost
- Sprinkle with Italian or mixed herbs
- With a mortar and pestle, mash together a cube of spinach and one piece of feta
- Place in thigh fillet and roll up, use three tooth picks to keep rolled up
- Dust with parmesan cheese
- Place on oiled baking tray
- Repeat steps 5 to 7 for each thigh fillet
- Bake in oven for 40 minutes
- Remove toothpicks & serve
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