Chicken Spinach Parcels
|English spinach||1 Bunch (100 gm), cooked|
|Butter||1⁄2 Ounce, softened (15 gram)|
|Garlic||2 Clove (10 gm)|
|Chopped fresh sage/1 teaspoon dried sage||2 Tablespoon|
|Boneless chicken breast fillets||28 Ounce (4 pieces, 200 gram / 7 ounce each)|
|For creamy sauce|
|Skimmed chicken stock||4 Fluid Ounce (1/2 cup / 125 milliliter)|
|Dry white wine||4 Fluid Ounce (1/2 cup / 125 milliliter)|
|Whole grain mustard||1 Tablespoon|
|Natural yogurt||4 Ounce (1/4 cup / 45 gram)|
|Snipped fresh chives||1 Tablespoon|
1. Squeeze spinach to remove as much moisture as possible, chop roughly and place in a bowl. Add butter, garlic and sage to spinach and mix to combine.
2. Make a deep slit in the side of each chicken fillet to form a pocket. Fill pocket with spinach mixture then secure with wooden toothpicks.
3. Wrap each fillet loosely in aluminum foil and place in a steamer set over a saucepan of boiling water. Cover and steam for 30 minutes or until chicken is tender. Remove steamer from pan, set aside and keep warm.
4. To make sauce, place stock, wine and mustard in a saucepan and bring to the boil. Reduce heat and simmer until mixture is reduced by half. Pour stock mixture into a bowl and cool for 5 minutes. Stir in yogurt and chives and serve with chicken.