Spinach and feta chicken breasts with mashed potato and pease cooked in slow cooker

Ingredients 

100g baby spinach leaves

80g soft feta, crumbled

4 (about 800g) chicken breast fillets

8 slices prosciutto

Salt and pepper

For mashed potato and pease 

4 sebago potatoes, peeled, coarsely chopped

1 cup frozen peas

1/2 cup sour cream

1/4 cup milk

2 teaspoons olive oil

Salt and pepper

Method 

Step 1

Place the spinach in a large frying pan over medium heat. Cook, stirring occasionally, for 2-3 minutes or until spinach wilts. Remove from heat and set aside to cool slightly.

Step 2

Squeeze as much excess liquid from the spinach as possible. Use a large knife to coarsely chop and transfer to a small bowl. Add the feta and stir to combine.

Step 3

Cut a small pocket in the side of each chicken breast. Spoon the spinach mixture into each pocket. Wrap 2 prosciutto slices around each to enclose filling.

Step 4

Cook the potato in a large saucepan of boiling salted water for about 15 minutes. Add the peas and cook for 1 minute or until heated through. Drain well and return to pan. Mash until smooth. Add sour cream and milk and stir to combine. Taste and season.

Step 5

Meanwhile, heat oil in a large frying pan over medium-high heat. Add chicken in to a fry pan and sauté  each side slightly. Place chicken pieces in a  Slow cooker and drizzle some olive oil cook for 4 hours until cooked through.

Step 6

Spoon mashed potato evenly among serving plates. Slice the chicken and arrange on the potato and serve immediately.