Spinach & feta stuffed chicken recipe - Recipes - BBC Good Food

Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible. Mix with the feta and a little black pepper, then stuff between the flesh and skin of the chicken, smoothing the skin back over the stuffing. Season the chicken all over with a little salt and pepper.

Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned. Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted. Add 6 tbsp water, then cover for 15-20 mins until the chicken is cooked through.

Easy lamb grill Easy lamb grill: Switch the chicken for 4 lamb leg steaks. Heat oven to 220C/fan 200C/gas 7. Heat the oil in an ovenproof frying pan, then fry the lamb on each side until just browned. Mix the feta with a good handful chopped olives, a handful chopped flat-leaf parsley and plenty of seasoning, then press on top of the steaks in an even layer. Roast for 5 mins until the topping is turning golden and lamb is pink in the middle.