Simon Rimmer served up tasty feta cheese stuffed chicken with tabouleh on Sunday Brunch.

The ingredients are: 4 x chicken breasts – French trimmed, skin on, 100g crumbled feta, 100g shredded spinach, 50g toasted pine nuts, 1 teaspoon cinnamon, Approx 250ml chicken stock, 1 tablespoon butter and Peel of one lemon.

For the tabouleh: 200g diced, tomatoes, 200g diced, seedless cucumber, 200g cooked weight bulgur, 100ml extra virgin olive oil, Juice and zest of 2 lemons, 100g chopped parsley and 25g chopped mint.

Greek yoghurt to serve as a garnish.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.