So easy, such a warming, comforting dish.
Bulgur wheat – to get right consistency, just make sure you follow the directions that will come on the back of the packet!
Cooking Time (includes preparation time): 40 Minutes
- Bulgur Wheat - £0.70
- 4 Chicken Breasts - £4.00
- Red Pesto - £1.00
- 200g Spinach - £1.00
- 250g Mascarpone - £1.50
- 1 Lemon - £0.30
- Dried Oregano - £0.70
- Chicken Stock - £0.50
- Total Cost - £9.70 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Preheat oven to 180°C/356°F
- Get a bag of spinach, chuck it into a pan and wilt it. Remove from the heat. Place wilted spinach in a sieve, and squeeze out the water.
- Place into a bowl. Add two tablespoons of red pesto, and two and a half tablespoons of mascarpone. Season with salt and pepper, and then mush everything together.
- In another bowl, add 5 teaspoons of oregano, the zest of a lemon, salt and pepper. This will be the rub to go on the outside of the breasts. Mix it together and set aside.
- Get your chicken breasts out. Take one, and cut a hole in the thicker side of the breast. Get your fingers into the hole and prod away until you have made a cavity inside the breast.
- At this point, spoon in your filling. Really stuff it up. Do the same with the other breasts, and then roll them in the zest and oregano rub.
- Get a pan on the heat. Add a drizzle of olive oil, and then add your breasts. Cook for 3-4 minutes on each side on a medium heat, so they are nicely browned and caramelized.
- Then, place the pan in the oven for 12-15 minutes, until cooked through.
- At this point, get your bulgur wheat on. Add the wheat to a pan of boiling water, and crumble in a chicken stock cube for extra flavour.
- Serve the breasts on the steaming hot bulgur wheat, with some lemon juice squeezed over the top. Enjoy!