Pechugas de pollo rellenas de limón, feta y hierbas

Ingredientes

• 2 wheels of feta, crumbled
• 1 large handful of combined basil and flat leaf parsley, chopped
• juice and zest of 1 large lemon
• black pepper
• 2 Tbsp (30 ml) olive oil
• 4 free-range chicken breasts (with skin and bone)
• olive oil
• freshly milled salt
• 4 potatoes, thinly sliced

Preparación

1. 1

   Preheat the oven to 180 °C.

2. 2

   Combine the stuffing ingredients and push under the skin of each breast. Rub the skin with a little olive oil and freshly milled salt.

3. 3

   Place the thin potato slices in a large baking dish, followed by the chicken breasts and roast for about 45 minutes. Remove the breasts, cover with foil and keep to one side. Turn the oven up to 220 °C and continue roasting the potatoes for 10 more minutes.

4. 4

   Serve the chicken and potatoes with wilted spinach.