Stuffed Chicken breast in Creamy sauce

Serves 3
3 chicken breasts (one each!)
1/2 cup sun dried tomatoes, halved
2 cups of fresh baby spinach
3 tbsp Parmesan cheese

1 medium brown onion
2 garlic cloves, crushed 
1 Tbsp fresh Thyme leaves, finely chopped
2 stalks of spring onion, finely sliced 
600ml thickened cream
1/2 cup chicken stock


  1. Using a knife, make a pocked in the side of the chicken breast, without piercing all the way through. Stuff the chicken with sun-dried tomatoes, spinach and 1 tbsp of parmesan in each. Toothpick pick shut to ensure nothing escapes. 
  2. In a large saucepan, cook garlic, brown onion, thyme leaves, chilli and spring onion for two minutes.
  3. Pour in stock, thickened cream and season with salt and pepper.  Leave to simmer for a further 5 minutes. 
  4. In a small pan, heat a splash of olive oil to medium to high heat. Brown the chicken lightly. 
  5. Add the browned chicken to the pot and pop a lid on top. Cook for 20-30 minutes until chicken is completely cooked through. 
  6. Serve with rice and a side salad!