Ingredients
Stuffing:
- 1 bunch of spinach- remove the stems and chop the spinach inter somewhat smaller pieces.
- 1 cup of mozzarella cheese
- 1 tablespoon of garlic
Start by quickly blanching the spinach in boiling water. Have a large pot of salted water boiling and using a metal colander, immerse the spinach in the water for about 10 seconds and immediately immerse it in ice water and set to drain. When it has drained, mix the three ingredients together and set aside.
Next, take the chicken breast and cup off the end that starts to taper in and get thinner so you only have a roughly rectangular piece of the same thickness. Do this for both breast pieces. Then start to slice the breast in half but don't cut quite all the way through and lay it flat as a larger rectangle. Put it in between two pieces of cellophane and use the flat side of a meat hammer to pound it thin. Season the inside with a little salt and pepper.
Then place about half the filling on one half of the thin chicken...
And fold the other half over the top and season both sides of the outside.
Place it in a pan on medium heat with a little oil in at and cover. Cook for about 7 minutes on each side making sure it cooks all the way through to the center of the meat. Try to avoid opening the chicken or the filling will start to ooze out. A little will anyway and that's okay.
Finally, slice the chicken and serve topped with hollandaise sauce and a side of
roasted asparagus.
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