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Recipe for :

Chicken with Spinach and Feta

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"I love fresh herbs in all my cooking if possible and I used an extra tablespoon of parsley in this recipe which for me was just right. I also added some freshly ground pepper at the beginning and the end of the cooking process. The feta Cheese has enough salt in it so if you feel like adding salt just add a very small quantity otherwise it will be too salty in taste".


3/4 bunch (about 500g/1lb) English Spinach
75g Feta Cheese, crumbled
4 single Chicken Breast Fillets
1 tablespoon olive oil
1/3 cup (80ml) cream
2 tablespoons chopped fresh Parsley

60g (2oz) butter
2 tablespoons plain flour
1 cup (250ml/8 fl.oz) chicken stock
1 cup (250ml/8 fl.oz) dry white wine

  • Add washed spinach to pan, cook, stirring, until just wilted; drain well, cool.
  • Combine spinach and cheese in bowl.
  • Cut pocket in side of chicken, fill with Spinach mixture; secure with toothpicks.
  • Heat oil in pan, add chicken, cook until browned.
  • Stir in sauce, simmer, covered, 25 minutes.
  • Stir in cream and parsley, stir until heated through.


  • Melt butter in pan, add flour, stir over heat until bubbling.
  • Remove from heat, gradually stir in stock and wine, stir, over heat until sauce boils and thickens.

Serve this with a Greek Salad or a very fresh green salad with olive oil and balsamic dressing. Make it a simple salad as it goes perfectly with this dish.

Serves 4

Martin James