Spinach and Rice Stuffed Chicken Breast

Chef Bruno has invited Zuraida Jardine to come back and cook with him, and they’re going all-out with spinach, ricotta & pine nut stuffed chicken breast with julienned vegetables.

 Ingredients for 4 servings

  • 4 chicken breasts (skinless)
  • 150g cooked white rice
  • 50g  pine nuts
  • 2 table spoon of  vegetal oil
  • 100g fresh clean spinach
  • A pinch of curry powder
  • Salt and pepper


  • 1 cucumber
  • 3 carrots already peeled
  • 1 fresh fennel sliced
  • ½ red onion sliced
  • Lemon juice
  • Special oil of your choice (sesame, walnut etc…) to season the salad.
  •  2 table spoon of Balsamic vinegar
  • 4 table spoon of olive oil
  • 1 table spoon of chopped fresh herbs of your choice.
  • Baby leaves for presentation (optional)
  • Salt and pepper

The tip:

You can combine as many different fresh vegetables as you want to make the salad.

Don’t forget local chilies in the stuffing or the salad to add a spicy hit.


  1. Roast pine nuts in Tefal ceramic pan with a little oil.
  2. Once lightly browned, remove from the pan.
  3. Pour one spoon of oil and cook the diced onions until soft.
  4. Add the spinach and sauté until wilted (about 2 minutes).
  5. Add the rice and season it with spices, salt and pepper.
  6. Add the pine nuts and cool down the rice stuffing.
  7. Butterfly the chicken breasts by slicing it half way through and season it to taste.
  8. Add the stuffing and close up chicken breast.
  9. You can use some butcher’s string to be sure the stuffing stays inside.
  10. Turn on the Optigrill to chicken mode and grill the chicken breasts.
  11. During this cooking time, cut the vegetables (carrots and cucumber) in sticks and slice the onion.
  12. Mix all together with the dressing ingredients.
  13. Once cooked, plate up the chicken by slicing in half and garnishing with a wedge of lemon. 
  14. Serve with the side salad.
  15. Bon appétit!