Chicken stuffed with gorgonzola and spinach

Serves: 1
Ingredients
Garlic oil 20 ml
Butter 15 gm
Chicken stock 100 ml Gorgonzola cheese 30 gm
Spinach 10 gm
Parsley, fresh, finely chopped 5 gm
Potato, small, to serve 6 pc
Rosemary, finely chopped 5gm
Chicken breast, bone-in 1 pc
White wine, non-alcoholic 50 ml
Salt and pepper to taste
Flour 5 gm
Method
Sauté the spinach with 5 gm of butter, garlic oil, and some salt and pepper. Leave to cool.
Make an incision in the chicken breast;
stuff with 1/3 of cooled spinach, then half the gorgonzola cheese, 1/3 spinach, then the other half of gorgonzola, then the final 1/3 of spinach.
In a hot pan, heat some olive oil and pan-fry the chicken breast until golden all over. Add the non-alcoholic white wine and let it evaporate.
Turn the pan to low heat and add some of the chicken stock slowly, bit by bit, for 10 minutes until the chicken is done.
Add 5 gm of butter to the pan and stir to create a tasty sauce for the chicken.
Boil the potato until semi-cooked; finish by sautéing in a pan with the rest of the butter. Add the rosemary and parsley.
When the potato is ready, serve on a plate with the chicken on the side.
Pour the remaining sauce over it. Serve.

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