Stuffed Chicken Parcels On A Bed Of Spinach

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 4 chicken breasts, with fat removed
• 1 cup dry 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 pepper
• 2 tablespoons butter
• 450 g spinach
• 1 teaspoon honey
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch (cornflour)
• 1 teaspoon melted butter (for basting)

Recipe

• 1 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
• 2 place them in a large dish
• 3 make marinade with wine, soy sauce and thyme
• 4 pour over chicken and leave for 1/2 hour, turning over half way through
• 5 finely chop basil,apricots and mushroom together, season with salt and pepper, then blend in butter to form a smooth stuffing
• 6 remove chicken when ready and pat dry
• 7 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
• 8 roll them up into a sausage shape to form a parcel
• 9 cut 4x12inch squares of cling film,lay each chiken parcel on the cling film and wrap turning edges in,half way up
• 10 place them in a baking tray and put into a preheated oven gas mark 4 electric 350 and bake for 30 minutes
• 11 remove from oven and let cool for 5 minutes
• 12 pierce each parcel to release juices and save, then carefully remove cling film from chicken
• 13 brown chicken under the grill basting with melted butter
• 14 when golden set aside and keep warm
• 15 mix the chicken juices with honey, lemon and cornstarch bring to boil, stir until thickend simmer 2 minutes
• 16 put spinach in a ziplock bag seal and pierce a few times
• 17 microwave on full power for 2 1/2 to 3 minutes
• 18 drain spinach place chicken on top and drizzle with sauce
• 19 serve with new potatoes and baby carrots