Mascarpone & Red Pesto Stuffed Chicken Breasts
Preheat oven to 180°C/356°F.
Put the spinach in a bowl. Add red pesto and mascarpone. Season with salt and pepper and mush everything together.
In another bowl, add 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 a pan on a medium heat. Add a drizzle of olive oil and then add your chicken. Cook for 4 minutes on each side so they are nicely browned and caramelised.
Place the pan in the oven for 12 minutes, until cooked through.
Add the bulgur wheat to a pan of boiling water and crumble in a chicken stock cube for extra flavour. Cook according to pack instructions.