Recipeslut

Serves four.

2 chicken breasts
Salt and pepper to taste

Stuffing:
2 tablespoons extra virgin olive oil
1 small onion, diced
1 clove garlic
1 tablespoon fresh rosemary, chopped
1 tablespoon lemon juice
1 tablespoon white wine
6 cups raw spinach
1 cup basmati rice (brown or white)

Cook basmati rice in 1½ cups water or stock. Sauté the onions and garlic in the olive oil, deglaze with wine, and set aside. Butterfly chicken breast and pound between parchment or plastic wrap. When rice is done, add the sauté plus the fresh rosemary, lemon juice, and fresh spinach. Stir to wilt spinach. Season the chicken breast with a little salt and pepper. Fill each breast with some rice and roll to seal. You will have some rice left over. Place chicken in a lightly oiled baking pan and spoon a ¼ cup of stock on top. Cover and bake at 350 degrees for 30 minutes or until chicken is cooked through.

For a decadent finish: Remove chicken from pan when done. Degrease remaining liquid and bring to a simmer, stir in a little heavy cream, a splash of white cooking wine, and a little salt and pepper. Simmer to thicken and serve on chicken breast. Garnish with parsley.

From Kripalu recipes