Stuffed chicken breasts with chutney

8 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive Oil
2 cloves Garlic
1 large Onion
2¼ cup Spinach
4 Chicken Breasts
1 tablespoon Balsamic Vinegar
½ cup Chicekn Stock
¼ cup Chutney

Directions

Flavoured lightly with sauteed onions and garlic, this spinach filling is good enough to eat alone - but it's even better rolled inside chicken breats and simmered in a simple sauce of broth, balsamic vinegar and chutney

Preparation Time 35 minutes Cooking Time 15 minutes per Serving

174 calories 3g total fat 6g saturated fat 66mg cholesterol 8g carbohydrates 27g protein 107mg sodium Preparation:

mince or press the garlic clove chop the onion chop the spinach leaves skin, bone and split the chicken breasts Heat oil in a 12-14 inch frying pan over medium-high heat. Add garlic and onion and cook, stirring occasionally, until onion is soft (about 7 minutes). Add 2 cups of the spinach; let cool.

Rinse chicken; pat dry. Place each breast half nbetween 2 sheets of plastic wrap. Pound with a flat-surfaced mallet to a thickness of about ¼ inch.

In centre of each breast half, mound an equal portion of the spinach mixture. Roll meat around filling to enclose; fasten with wooden picks. Place chicken rolls in pan used for spinach.

In a small bowl, mix vinegar, stock and chutney. Pour over chicken.

Bring to a simmer until meat is no longer pink and filling is hot in centre; cut to test (about 8 minutes). Remove chicken from pan, remove wooden picks and keep chicken warm.

Increase heat to high and bring chutney mixture to a boil. Cook, stirring occasionally, until reduced to ½ cup (about 5 minutes); then pour over chicken. Garnish with remaining ¼ cup spinach.

Submitted By KAZ LANGRIDGE On 07-01-95

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