2-3 chicken breasts 1 tsp paprika 1 tsp garlic powder 1 tsp chilli flakes 1 onion, chopped 2 cups Swiss chard spinach, chopped 1 tbsp mayo ½ cup cream cheese 2 discs Clover Feta cheese, crumbled Salt and pepper to taste
Salad for serving
Method:
Preheat the oven to 180C Heat a glug of oil in a large saucepan. Saute the onion for a few minutes until golden and set aside. Place the chicken onto a cutting board and drizzle with oil. Slice a pocket into each chicken breast and season with paprika, garlic powder, chilli flakes, salt and pepper. Add the spinach, mayo, cream cheese, onion and Clover Elite Feta to a large mixing bowl and mix to combine. Scoop the mixture into each pocket of the chicken breasts and place onto a baking tray. Grill for 20-25 minutes, or until chicken is cooked through. Serve with a fresh salad.
Chefs Tip: For a quicker cooking time, pop the chicken into an airfryer.