Okay guys and gals, here’s the second and the main course to my Valentine Day menu. Simple ingredients, easy to make and verily tasty…and it can look somewhat fancy as well, even when it is cheap and easy! ;D
Again, like the starter there is no need for any prep way beforehand and can be done about an hour before din dins. Have fun!
(Prep/Cooking time: 1 Hr, Difficulty Level: 2 – Easy, Cost: ££ – Cheap)
- Chicken Thighs/Breasts
- Feta Cheese/Any other form of soft crumbly cheese
- Garlic (Finely Chopped)
- 1 Egg
- (Optional) Rocket
- (Optional) Double Cream
- (Optional) White Wine
- Baking Tray
- Small Mixing Bowl
- Shallow Frying Pan
- Lid for frying pan
- Mallet/Rolling Pin/Fists/Whatever
1) (If using chicken breast, skip to step 2) Start by deboning and removing the skin of the chicken thighs. Set aside the bones for later.
- Check out my ‘HOW TO: Debone a Chicken Thigh‘ if you don’t know how to do it.
2) (If using chicken thigh, skip to step 3) Start by butterflying your chicken breast.
3) Lay the chicken on a chopping board, lay some cling-film over it and beat it flat with your mallet/rolling pin/fists. Then set aside.
4) In your pan on medium heat, lightly fry your garlic in a little bit of oil.
5) Once it is slightly brown, throw in your spinach, turn to high heat and cover with the lid and cook for about 30-40 seconds.
6) Once done, throw it into the colander to drain any excess water and cool.
7) Next, in the mixing bowl pour in a handful of walnuts and mash up into small pieces.
8) Then, crumble in your feta cheese, throw in the spinach, crack in your egg and mix until well combined.
- Add some salt and pepper for taste.
9) Now, lay out some bacon strips to the width of 2 your chicken thigh steaks/1 breast. Then lay your chicken on top of the bacon.
- If you want to make a sauce, leave 1 or 2 rashers aside for later.
10) Spoon on some of the spinach mixture on one end of the chicken, then roll it all up and wrap the bacon around it to secure all the mixture inside.
- If the meat is falling apart, you can use some toothpicks to hold it together by weaving it into the meat.
11) Place, the chicken onto your baking tray and bake in the oven for 30 minutes or until cooked all the way through on Gas Mark 5/170-190°C.
12) Wash and boil your potatoes whilst your chicken is cooking. Drain and set aside when done.
13) Once, the chicken is cooked. Remove from the oven and let it rest for 5-10 minutes.
14) After you have rested it, cut it in half and serve up with some potatoes and rocket (If using).
15) Serve and Enjoy!
If you want sauce, follow the rest of the directions:
16) Cut your leftover bacon and cook in the pan with a tiny bit of oil until crispy.
- If there are any leftover chicken thigh bones, throw them in the pan as well.
17) When the bacon is crispy (and the chicken bones are cooked through), pour in a ¼ cup of white wine and any of the resting juices from the chicken and reduce in the pan.
18) Once reduced, turn to low heat and pour in some cream and combine thoroughly.
- No need to add any salt here as the bacon already seasons it.
19) Spoon over your chicken.
20) Serve and Enjoy!
I’ve entered this dish into Fiesta Friday over at The Novice Gardener along with many other wonderful blogs and recipes from other bloggers. So come take a look at the wonderful food that is being served at the party.