Name: Chicken breast medallions with a yoghurt and tarragon sauce
Yield: 6 servings
Cuisine: Boil
Ingredients: 6.00 chicken breast fillets; 750.00 g spinach blanched; 250.00 g feta cheese crumbled; 30.00 ml fresh parsley chopped; 45.00 ml fresh coriander finely chopped; 90.00 ml fresh chillies 573; 250.00 ml wine dry white; 15.00 ml fresh tarragon finely chopped; 20.00 ml Dijon mustard; 250.00 ml cream; 250.00 ml yoghurt plain

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Ingredients (11)

6.00	chicken breast fillets
750.00 g	spinach — blanched
250.00 g	feta cheese — crumbled
30.00 ml	fresh parsley — chopped
45.00 ml	fresh coriander — finely chopped
90.00 ml	fresh chillies — 573

SAUCE

250.00 ml	wine — dry white
15.00 ml	fresh tarragon — finely chopped
20.00 ml	Dijon mustard
250.00 ml	cream
250.00 ml	yoghurt — plain

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Method:

1. Pound the chicken breasts to flatten between plastic wrap or greaseproof paper.
2. Place a layer of spinach, followed by feta cheese, parsley and coriander onto each pounded breast.
3. Roll the breast up and secure it with a toothpick.
4. Heat the oil in a pan and cook over a medium heat until evenly browned. Keep warm.
5. To make sauce: pour wine into a saucepan and add tarragon and mustard. Bring to the boil and reduce by half. Add cream and yoghurt and heat through gently until it thickens.
6. Slice chicken breasts into medallions and arrange on serving plates. Pour over sauce and sprinkle on a few sprigs of fresh coriander.
7. Serve with steamed baby vegetables in season.