Lydia’s Stuffed Chicken Breasts With Savoury Mayo Muffins

Lydia’s Stuffed Chicken Breasts with Savoury Mayo muffins


  • 1 bundle spinach, chopped
  • 500ml boiling water
  • 2 Tbsp. butter
  • 1 small onion, finely chopped
  • 3 cloves garlic, crushed
  • 3 Tbsp. Supreme flour
  • 250ml cream
  • 100ml full cream milk (optional)
  • 1 Tbsp. Aromat original
  • Salt and pepper to taste
  • 1⁄4 cup Nola Original Mayonnaise
  • 1 Tbsp. parmesan cheese, grated
  • 4 large Rainbow chicken breasts, skinless
  • 8 bacon slices


  • 1 cup self-rising Supreme flour
  • 1⁄2 cup full cream milk
  • 1⁄4 cup Nola Original Mayonnaise

Cooking Instructions

  1. Preheat oven to 200°C.
  2. Place chopped spinach in boiling water and allow to wilt.
  3. Melt butter in a medium saucepan, sweat the onion then add garlic.
  4. Whisk in Supreme flour to form a paste then slowly add cream.
  5. Whisk out any lumps.
  6. Allow mixture to simmer until thickened, stirring every 30 seconds (add milk if it gets too thick).
  7. Once thickened, season with Aromat, salt and pepper.
  8. Allow to cool slightly then stir in Nola mayonnaise and cheese.
  9. Drain the spinach well.
  10. Add the spinach to the mixture and cook until the spinach is soft – mixing occasionally.
  11. Cut pockets into the Rainbow chicken breasts, season with salt and pepper and spoon the spinach mixture into each pocket.
  12. Wrap each Rainbow chicken breast with 2 slices of bacon and secure with toothpicks.
  13. Bake for 40 minutes (or until chicken is cooked through – no pink juices running out and bacon is crisp).
  14. Serve with savoury mayo muffins.


  1. Preheat oven to 180°C and grease a muffin pan.
  2. In a large bowl, mix the flour, milk and Nola Original Mayonnaise together until there are no lumps.
  3. Spoon the mixture into the muffin pan.
  4. Bake for 20-30 minutes or until golden brown and firm to the touch.