ingredients

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

Sauce

• ✓1 medium brown onion, diced
• ✓2 garlic cloves, crushed
• ✓1 Tbsp fresh Thyme leaves, finely chopped
• ✓2 stalks of spring onion, finely sliced
• ✓1 red chilli, finely sliced
• ✓1 tbsp olive oil, plus extra for browning
• ✓Salt and pepper, to taste
• ✓600ml thickened cream
• ✓1/2 cup chicken stock

method

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1. 1

   Using a knife, make a pocket 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. Secure with toothpicks to ensure nothing escapes.

2. 2

   In a large saucepan, heat the olive oil over a medium heat and cook garlic, brown onion, thyme leaves, chilli and spring onion for two minutes.

3. 3

   Pour in stock, thickened cream and season with salt and pepper. Leave to simmer for a further 5 minutes.

4. 4

   In a small pan, heat a splash of olive oil to medium to high heat. Brown the chicken lightly.

5. 5

   Add the browned chicken to the pot and pop a lid on top. Cook for 20-30 minutes until chicken is cooked through with no pink in the centre (75°C).

6. 6

   Remove the toothpicks and serve with rice and a side salad!