Ingredients:

• ü  2 large boneless Chicken Breast

• ü  Hand full of Spinach and Sage - freshly chopped

• ü  Couple of stems of rosemary and thyme - freshly chopped

• ü  Block-style cream cheese Cream Cheese

• ü  Mayonnaise – makes the filling extra creamy so it melts easier without curdling

• ü  Couple of cloves of garlic adding fresh garlic cloves to the filling is a must.

• ü  1tsp each of black and brown mustard

• ü  1tsp of Fennel seeds

• ü  1tsp of Coriander seeds

• ü  1tsp of Cumin seeds

• ü  1tsp of Paprika

Instructions:

• ü  Lightly pay fry fennel, coriander, fennel and mustards seeds to enhance the aroma and flavor, and grind them into to powder

• ü  Cut slits in chicken – lay chicken breast flat and use a sharp knife to cut a slit about 3/4 of the way into the chicken.

• ü  Make Filling – mash together chopped spinach, sage, mayo, minced garlic, and salt.

• ü  Stuff chicken – fill each chicken breast with 1/3 of the mixture then seal edges with toothpicks and tie them with cooking strings and add coat of olive oil.

• ü  Sear chicken – heat a large 10″ oven-safe pan over medium heat. Add 1 1/2 Tbsp olive oil and sauté chicken 4 minutes per side until browned.

• ü  Bake – transfer your hot skillet to the preheated oven at 180˚C for about 10-15 minutes (depending on chicken thickness)

I served these with pan friend veggies and turmeric rice