This classic flavour combination – sun-dried tomatoes, spinach, mozzarella and roast chicken – is complemented by Lofoten Seaweed’s BBQ & Meat spice blend – a hot and smoky mix of smoked paprika, chilli, garlic and winged kelp. Serve alongside a fresh green salad for lunch, or hearty rice and beans …
Heat half the oil in a frying pan. Add the tomatoes and spinach, season with the BBQ & Meat spice blend. Toss until coated, then fry until the spinach is tender. Remove from the heat, and allow to cool.
2
In a bowl, mix the mozzarella with the spinach and tomatoes. Set aside.
3
Using a knife, carefully slice a pocket in each chicken breast, starting at the thick side of the breast. Fill each breast with the stuffing mixture.
4
Drizzle the stuffed breasts with the remaining oil, and season with the BBQ & Meat spice blend. Allow to marinate for 15 minutes.
5
Whilst the chicken is marinating, preheat the oven to 190°C, and line a tray with baking paper. Bake the stuffed chicken breasts for around 20 minutes, or until the juices run clear. Allow to rest for 5 minutes before serving.
