Ring Bros. Marketplace - Stuffed Breast of Chicken Provencal

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Recipes

Stuffed Breast of Chicken Provencal
Serves 4

4 Split Chicken Breast
3 oz. Baby Spinach, wilted
4 oz. Sun Dried Tomatoes
2 oz. Roasted Garlic
5 oz. Leeks, sliced
1 oz. Basil Leaves, Chiffanade
Oil as needed
Salt and Pepper to taste


    Preheat oven to 400°. Heat 1 tablespoon of oil in a sauté pan. Sauté the leeks until opaque. Add the basil and season with salt and pepper. Pound chicken until they are flat. Cut the edges of the chicken so they are even. Rub the inside of the chicken with the roasted garlic. Place a layer of spinach over the garlic. Place a layer of tomatoes over the spinach. Spread a layer of leeks over the tomatoes. Roll up and secure with a toothpick. Heat some oil in a sauté pan. Sear the rolled chicken until golden brown. Place chicken on a pan and bake in the oven for 20-30 min or until done. Cover and let rest for 10 min. Slice the chicken and serve.