Chicken Ratatouille and Chicken Breasts Stuffed with Spinach and Feta

 Chicken Ratatouille 

 Chicken Ratatouille Recipe is a quick and delicious 30-minute, one-skillet meal packed with fresh garden vegetables, herbs, and chicken. You’ll love how simple it is to make and how delicious it tastes!

Chicken Breasts Stuffed with Spinach and Feta

 When it is really good, it has many of the elements we prize in a dish:  color, texture, flavor, creaminess, and complexity.  So why not use that to dress up our poor little "blank slate" chicken breasts?!

500g Spinach

75g Feta Cheese crumbled

4 Chicken Breasts

Oil

80ml Goats or Soya Cream

60g Non-Dairy Fat

2 tbsp flour

250ml Chicken Stock

250ml White Wine

Parsley

Add washed spinach to the pan, cook stirring until just wilted drain

well, and cool.

Combine spinach and feta cheese in a bowl. Cut pocket in the side

of chicken breasts, fill with the cheese and spinach mixture.

Secure with cocktail sticks or metal skewers. Place in a dish and

drizzle over the oil and cook in a moderate oven for about ½

hour depending on the size of the chicken breasts.

Sauce: Melt non-dairy fat in a saucepan, and add flour. Gradually stir

in stock and wine until sauce boils and thickens. Remove from

heat and blend in the cream and parsley and pour over the

chicken breasts. Serve