Using a small paring knife, pocket chicken breast starting from the side, shiny side up, running the knife gently just under the surface. (This takes a little practice but toothpick can fix your mistakes) Only leave a small hole for the stuffing.
Combine spinach, coriander, garlic, olive oil, feta and pepper into a bowl and combine well. Gently stuff into chicken, as much as will fit without splitting. Secure the hole with toothpick.
Add the breast to a well oiled hot frypan and sear both sides; reduce heat and simmer with a lid on.
To make the sauce; ...into a small pot add 1/2 teaspoon butter, 1/2 teaspoon garlic, dijon mustard and cracked pepper. Simmer till garlic softens,add cream and chives reduce heat till sauce thickens
Serve topped with sauce ..yummo!
Also works well on the cooler side of a bbq under a lid:)
excellent dish! i varied the stuffing slightly by adding finely chopped spring onions. I also seasoned the outside of the chicken, seared it in a fry pan and finished it off in a slow oven covered with foil. I will definately be making it again. - 21 May 2014