Stuffed Chicken Breast in Creamy Sauce

ingredients

• 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

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. 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. 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 cooked through with no pink in the centre (75°C).
6. Remove the toothpicks and serve with rice and a side salad!