Ingredients
Serves 6
- 1 bundle spinach chopped
- 500ml boiling water
- 2 Tbsp. butter
- 1 small onion, finely chopped
- 3 cloves garlic, crushed
- 3 Tbsp flour
- 250ml cream
- 100ml full cream milk (optional)
- 1 Tbsp Aromat (Yellow salt), salt and pepper
- Salt and pepper to taste
- ¼ cup Nola Original Mayonnaise
- 1 Tbsp. parmesan cheese, grated
- 4 large chicken breasts, skinless
- 8 bacon slices
For the savoury mayo muffins:
- 1 cup self-rising flour
- 125ml cup full cream milk
- 125ml cup Nola Original Mayonnaise
Method
- Preheat oven to 200°C.
- Place chopped spinach in boiling water and allow to wilt.
- Melt butter in a medium saucepan, sweat the onion then add garlic.
- Whisk in flour to form a paste then slowly add cream. Whisk out any lumps.
- Allow mixture to simmer until thickened, stirring every 30 seconds (add milk if it gets too thick).
- Once thickened, season to taste with yellow salt, salt & pepper.
- Allow cooling slightly then stir in Nola Original Mayonnaise and cheese.
- Drain the spinach well. Add the spinach to the mixture and cook until the spinach is soft – mixing occasionally.
- Cut pockets into the chicken breasts, season with salt and pepper and spoon the spinach mixture into each pocket.
- Wrap each chicken breast with 2 slices of bacon and secure with toothpicks.
- Bake for 40 minutes (or until chicken is cooked through – no pink juices running out and bacon is crisp).
- Serve with savoury Nola Original Mayonnaise muffins.
For the savoury mayo muffins:
- Preheat oven to 180°C and grease a muffin pan.
- In a large bowl, mix the flour, milk and Nola Original Mayonnaise together until there are no lumps.
- Spoon the mixture into the muffin pan.
- Bake for 20-30 minutes or until golden brown and firm to the touch.
