Name: Endamquis, qui culegere quita eo, convo, ure firit
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 single chicken breast fillets (800g); 80 gram cheddar cheese, sliced thinly; 4 slice bottled char-grilled red capsicum (170g); 100 gram baby spinach leaves; 2 tablespoon olive oil; 1 tablespoon lemon juice; 1 small red onion (100g), sliced thinly

Ingredients

4 single chicken breast fillets (800g)

80 gram cheddar cheese, sliced thinly

4 slice bottled char-grilled red capsicum (170g)

100 gram 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 toothpicks.

2.Cook chicken on heated oiled grill plate, uncovered, until cooked through. Cover chicken; stand 10 minutes. Remove Remove toothpicks; 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.

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Ingredients

Method

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