Roasted Chicken Stuffed with Prawns and Spinach

Ingredients - Stuffing

• 1/2 package frozen spinach, thawed
• 6 cooked prawns cut into bite size pieces
• 2 Tbsp cream cheese
• Zest and juice of half a lemon
• 1 Tbsp chopped fresh chives or the green part of 1scallion chopped
• 2 cloves minced garlic
• 1/2 tsp salt
• 1/4 tsp pepper
  

Mix the above ingredients together starting with the cream cheese, lemon juice, garlic, and chives and then add the next ingredients one by one. Set aside.

For the chicken...

Pound 2 boneless, skinless chicken breasts until they are thin and easy to roll. Brush on either side with extra virgin olive oil. Sprinkle with salt, pepper, garlic powder, and thyme (about 1/8 to 1/4 tsp each)

Place an equal amount of stuffing on each breast and then fold together using toothpicks to hold them together.

Heat one Tbsp extra virgin olive oil in a large non-stick skillet and sear the chicken on either side

Until golden brown

Place chicken breasts on a cookie sheet sprayed with PAM and bake in a 350 oven for 40 minutes.

For the Mushroom Sauce

Ingredients

* 6-8 button mushrooms, sliced thin
* 2 cloves minced garlic
* 2 Tbsp butter
* 1 Tbsp flour
* 1 cup low sodium chicken broth
* 1 Tbsp balsamic vinegar
* 1/2 tsp thyme

Directions

1. Saute the mushrooms in the same pan and oil the chicken was browned in. Saute until golden and the mushrooms begin to lose their water.
2. Add the butter to pan and melt
3. Add the garlic and stir just until it sizzles
4. Add the flour and stir to form a roux
5. Add the stock, vinegar, and seasoning. Stir to let thicken, and keep warm to serve over chicken.