Ingredients:
4 chicken breasts, with fat removed
1 cup dry white wine
2 tablespoons soy sauce
1/2 teaspoon dried thyme
10 large fresh basil leaves
4 ounces dried apricots
4 ounces shiitake mushrooms
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons butter
450 g spinach
1 teaspoon honey
1 teaspoon lemon juice
1 teaspoon cornstarch ( cornflour)
1 teaspoon melted butter ( for basting)
Directions:
Put chicken breasts between 2 sheets of cling film and flatten with a meat mallet or rolling pin until double the size and about 1/4 inch thick
Place them in a large dish
Make marinade with white wine, soy sauce and thyme
Pour over chicken and leave for 1/2 hour, turning over half way through
Finely chop basil,apricots and mushroom together, season with salt and pepper, then blend in butter to form a smooth stuffing
Remove chicken when ready and pat dry
Lay the chicken breasts on a flat surface, put a single layer of spinach leaves on each breast,then 1/4 of stuffing on each one and spread evenly
Roll them up into a sausage shape to form a parcel
Cut 4x12inch squares of cling film,lay each chiken parcel on the cling film and wrap turning edges in,half way up
Place them in a baking tray and put into a preheated oven gas mark 4 electric 350 and bake for 30 minutes
Remove from oven and let cool for 5 minutes
Pierce each parcel to release juices and save, then carefully remove cling film from chicken
Brown chicken under the grill basting with melted butter
When golden set aside and keep warm
Mix the chicken juices with honey, lemon and cornstarch bring to boil, stir until thickend simmer 2 minutes
Put spinach in a ziplock bag seal and pierce a few times
Microwave on full power for 2 1/2 to 3 minutes
Drain spinach place chicken on top and drizzle with sauce
Serve with new potatoes and baby carrots
Servings: Serve
Time preparation: 45 min.
Time total: 90 min.