Serves 4-6

100g silverbeet, leaves only, finely sliced
250g cottage cheese
1/2 tsp dried nutmeg
100g feta
45g pinenuts
Zest of 1 lemon
1/4 tsp salt
Ground black pepper
Olive oil for drizzling

Preheat oven to 180C.

In a large bowl combine the silverbeet, cottage cheese, nutmeg, feta, pinenuts, lemon zest, salt and pepper.
Evenly divide the stuffing mixture and spread carefully under the skin of the chicken breasts.

Place the chicken breasts in a deep sided oven tray, skin side up. Sprinkle with salt and pepper and drizzle with oil.

Bake for 45 minutes or until the juices run clear.

Drain excess liquid before serving (I freeze the excess liquid for stock).

Takes only 15 minutes to prepare. Super easy and super healthy!

*ripe