This recipe uses some spinach mix and some feta cream which you can use for more dishes than this one. Visit Dodoni UK to see other recipes in which I use these two components.
Both the feta cream and the spinach mix can keep in an airtight container in the fridge for 3 days.
For the spinach
- 500g spinach leaves
- A bunch of spring onions, trimmed and finely sliced
- 2 leeks, white parts only, cut in four lengthwise and then finely sliced
- 1 large white onion, grated on the thick side of a box grater
- 1 bunch of dill, finely chopped
- 3-4 tbsp extra virgin olive oil
- A pinch of nutmeg
Method
Start by washing the spinach thoroughly in a large bowl full of water a couple of times. Drain and squeeze. Taking a handful of spinach at a time, chop roughly on a board. This is particularly important for larger, older spinach leaves as the stalks left whole become stringy in texture and look when cooked.
Bring a large pan to a medium heat and add the olive oil, onion and leek. Stir a couple of times, lower the neat, cover the saucepan and cook for a few minutes until the onion and leeks are translucent. Add the spinach, spring onions and dill giving everything a good stir and covering again with the lid to cook for a few more minutes till the spinach is fully wilted. Uncover, increase the heat and cook till all the liquid has evaporated. Season with a little bit of salt, some freshly ground black pepper and a pinch of nutmeg. Remove the spinach from the heat and leave to cool.
For the feta cream
- 100g feta cheese
- 100g cream cheese
- 6 tbsp milk
- 1 tsp finely chopped chives
- Any additional flavourings you like such as nutmeg, chilli flakes, smoked paprika, etc.
In a small blender, blitz the crumbled feta and add the cream cheese, parmesan and milk. Add the chives and season with a little ground black pepper.
For the chicken escalopes with the spinach puree and the feta foam
Ingredients (serves 2)
- 2 chicken breasts
- 2 tbsp plain flour
- 2 tbsp panko breadcrumbs
- 1 egg
- extra virgin olive oil for frying
- 5-6 tbsp spinach mix
- 4 tbsp feta cream
- 50ml of chicken stock
- A drizzle of lemon juice
- 1 tbsp chopped dill
Method
For the spinach puree, put the spinach mix in a small blender and blitz. Keep warm.
Put an egg in a bowl, add 2 tbsp cold water and beat.
Put the flour on a flat plate and the panko breadcrumbs in another.
Put one chicken breast at a time between some baking parchment or in a plastic food bag and flatten with a wooden mallet. Season with sea salt and freshly ground black pepper.
Dust each chicken breast with flour, dip in the egg and roll into the panko crumbs. Bring a large frying pan to a medium to high heat and add the olive oil. Put the chicken escalopes and cook for 2-3 minutes on one side till golden, turn over and repeat on the other side. Drain on some kitchen paper.
To make the feta foam, warm the chicken stock in a small saucepan and add the feta cream. Stir to mix fully. Bring up to heat and using an electric stick blender froth up.
To serve, slice each escalope and place on a plate. Drizzle with the lemon juice and sprinkle with the chopped dill. Spoon some of the spinach puree next to the chicken and take a couple of tablespoons of the feta froth and place next to the chicken too. Drizzle with some good extra virgin olive oil.