Chicken Breast Stuffed with Cream cheese, Mushroom and Spinach

Drunken Weapon: White Wine

Ingredients

4 Chicken Breasts (Large fillets will do)

1 Pkt Mushroom (Washed and sliced)

1 Pkt Spinach (Washed and Boiled)

Oregano, Chili flakes, Pepper

Salt

1 Tbsp Garlic mince or mash

1 Cup Cream (Any kind - home made or branded)

1 Onion (Chopped finely in small cubes)

1/2 Cup Parmesan Cheese or Cheese Slice (Any brand)

Olive Oil

Method

After cleaning the Chicken, cut the breast fillet in a half (breadth wise), giving you 8 chunky pieces of Chicken breast now. Now, slit each fillet partially, forming a pocket in each piece. Make sure to slit in the Middle not Centre.

In a skillet pan, add a 1 tsp olive oil, and on medium flame fry onions, garlic and salt, pepper. Once they are brown, add mushroom and 1 tsp chili flakes, cook them enough till the water evaporates. Add the spinach, after draining it, along with cream. Keep on very low flame. Add sale and oregano for flavour. Mix these well, and add the cheese finally. Remove the pan and keep aside.

Once the mix has cooled slightly, scoop a spoon and fill it into the pocket of the chicken. There may be some mix left, use it for next time by freezing it. Or using the next day to make toast sandwiches of the same cream mix. The idea is not to over fill the chicken and make it unnecessarily so heavy.

In another pan, add a little butter, and place the chicken pieces. Keep on low flame and wait for the chicken to leave water. Add 1/2 cup of white wine and cover again. Only turn the chicken twice, when you see each side is browned enough. Keep adding olive oil or butter accordingly to keep the jus and chicken moist. Add a cube of chicken stock for add flavour and salt for the chicken.