The weather is all over the place, just as we get a taste for the Spring that is promised, we are reminded that Mother Nature is still in charge and when she is ready, we may bask in the Spring weather and that Summer time we all ling for.
With Spring comes the start of many new things, I am organizing at the moment, want to do a Spring clean, toss out the old, start with the new…and I will be starting on my closet. But more about that in another post…
I love pasta…so versatile. Pasta often find place on our dinner table.
Stuffed Chicken Breast
4 Skinless Chicken Breasts
½ packet of lean bacon
½ cup of cut mushrooms
1 cup of spinach
½ onion, diced
5 tbsp crumbed feta
1 sprig rosemary, finely chopped
¼ tsp nutmeg
seasoning to taste
For the Sauce
½ onion, roughly chopped
½ tsp sugar
1 time whole peeled tomatoes
1 sprig of rosemary chopped finely
½ cup white wine
1 Packet of your favourite pasta, or 500g of freshly made pasta.
For the Sauce
Fry off the onions, with a little sugar, add the whole peeled tomatoes, white wine, rosemary, season to taste and let simmer on a low heat.
Preheat oven to 180°C
Fry off your onions, bacon, mushrooms and spinach, rosemary, in a dash of olive oil. Set aside to cool and add the feta and nutmeg, and season to taste.
Using a sharp knife, create a pocket from the top of the chicken breast, do not slit the whole breast open. Fill the pocket of the chicken breast with your spinach filling, and close opening with a toothpick.
Place on a baking tray and into the oven for 23 – 35 minutes.
Cook your pasta according to instructions on the packet.
Remove chicken from the oven and let rest for 2 – 4 minutes.
Slice chicken and place on a bed of pasta, and cover with your homemade tomato sauce.
Simple dinner that sounds complicated but is so easy