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Sun-dried tomato chicken

Recipe from: 2/1/2003 12:00:00 AM
Ingredients 9
Servings 4
Time 20


  • 4
    chicken breast fillets
  • 0.50
    packet baby spinach leaves
  • 150
    feta cheese, crumbled
  • 8
    sun-dried tomatoes, chopped
  • 2
    cloves garlic, crushed
  • 50
  • 250
    white wine
  • 30
    tomato paste


Cut into the side of each chicken breast to form a pocket.
Blanch the spinach.
Mix together the spinach, feta, sun-dried tomatoes and garlic.
Divide the filling into four and stuff the chicken breasts.
Secure with toothpicks.
Heat the oil in a large frying pan and gently sauté the chicken until cooked through.
To make the sauce, mix together the wine and tomato paste.
Season to taste with salt and freshly ground black pepper.
Cook over high heat till reduced by half.
Spoon the sauce over the chicken and serve with asparagus and salad or wild rice.

Read more on: poultry  |  sauté

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