Free on Red & EE
4 skinless chicken breasts
1 garlic clove
2 tbsp freshly chopped tarragon
2 tsp finely grated lemon zest
Salt and freshly ground black pepper
1. Preheat the oven to 200°C.
2. Blanch the spinach in a little boiling water until wilted. Drain, squeeze out any excess water and place in a bowl with the quark, tarragon and lemon zest. Season well and stir to combine.
3. Cut a pocket in the side of each chicken breast.
4.Stuff each chicken breast with the quark mixture.
5.Sear on a hot griddle pan for a few minutes on each side, then transfer to a non-stick baking sheet lined with parchment.
6.Spray lightly with Fry Light and bake for 20 minutes or until cooked through. Serve immediately with steamed vegetables or salad