Chicken Breast Stuffed with Spinach

Method

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.