250g box frozen chopped leaf spinach, thawed (See Tip)
100g soft feta, crumbled
½ cup grated parmesan
2 x 300g chicken breasts, trimmed
1 tablespoon olive oil
Mashed potato, to serve
2 large vine-ripened tomatoes, cut into wedges
2 medium Lebanese cucumber, trimmed, cut into 2cm pieces
60g bag baby rocket leaves
¼ cup bottled Greek salad dressing
Squeeze out excess liquid from spinach. Place spinach in a bowl with feta and parmesan. Season with pepper. Mix well.
Cut chicken fillets horizontally in half through the side, to give two thinner pieces.
One at a time, place chicken pieces between two sheets of baking paper. Gently pound with a meat mallet to an even thickness.
Spoon spinach mixture onto half of each piece of chicken. Fold over other half to enclose filling. Secure with a toothpick. Season with salt and pepper.
Heat oil in a large, non-stick frying pan over a medium heat. Add chicken. Cook for 7 minutes. Turn over. Cover loosely with foil.
Cook chicken for a further 7 minutes, or until golden brown and cooked through. Remove from pan. Discard toothpicks.
Meanwhile, make salad. Combine all ingredients in a bowl. Toss well.
Serve chicken drizzled with pan juices and salad with mashed potato.