My spouse is not a fan of stuffed chicken so it is something that I tend to make when he is away. You can quite easily use frozen spinach in this dish but if you have bought spinach for a salad you will have tons left so this and the pasta dish in this section, are good ways to use it. The same holds for the goats cheese, use it in a salad and in this stuffing and you will avoid finding it growing in the back of your fridge in two months time.
Chicken Stuffed with Spinach and Mushrooms
Chicken Breast stuffed with Mushrooms and Spinach
Serves one
Ingredients
4 oz chicken breast 1/4 cup chopped blanched spinach (very well drained) 1 clove garlic crushed 1/2 oz goats cheese 1 tablespoon very finely chopped mushrooms 1/3 cup store bought tomato sauce.
Method
Lie the chicken breast smooth side down flat on a cutting board. With the edge of a knife parallel to the board, begin cutting across the length of the breast. Carefully slice the breast in half widthwise almost to the other edge, making sure to keep one edge intact. You should now have a chicken breast that has a "pocket" that you will put the stuffing into. Mix all the other ingredients except the tomato sauce together in a small bowl. (If you want a less pronounced garlic flavour sauce the garlic and mushrooms first in a little oil spray). Put the stuffing in the pocket you have made in the chicken and then tie with kitchen string. In a non stick fry pan, cook the chicken until it's browned, about 6 - 7 minutes, add the tomato sauce and continue to cook until the internal temperature is 160 - 165 degrees or the juices run clear, another minute or so, serve immediately
