Recipe Cook Time
Cut the chicken breast in such a way, that a pocket is created, rub with salt, pepper and garlic, keep aside In a sauce pan.
Saute onion in olive oil, add spinach, salt and nutmeg.
Add half on the pink peppercorn.
Stuff the chicken breast with the spinach mixture, and grill on a non stick pan till the chicken is cooked and is golden in colour.
In the same pan add the chicken stock, wine, saffron and rosemary. Cook for 2 minutes, till the sauce gets a consistency and a glaze.
In a plate place the chicken pour the sauce, and top it with the remaining pink peppercorn.
Serve with steamed beans, of a green salad.