Stuffed Chicken with Spinach Mushroom in White Sauce

Directions

Method for White Sauce: 

• In a mixing bowl add cream, mayo, chicken stock and mix well, set aside.
• In a sauce over medium heat, add oil.
• Add garlic chopped and cook for 30 seconds.
• Add flour and stir until the flour get slightly brown.
• Pour in mayo stock mixture, stirring constantly as it thickens.
• Season with salt and crushed black pepper.
• Sauce is ready.

Method for Stuffed Chicken: 

• Add butter and oil in a pan on medium heat.
• Add sliced mushroom and spinach leaves. Cook over high heat until mushrooms and spinach are nicely light browned.
• Sprinkle pinch of salt and black pepper, mix well and set aside to cool. Then stir in parmesan cheese.
• Using a sharp knife, slice the chicken breast parallel to your chopping board starting from the thick side.
• Do not cut all the way through, it should open like a book.
• Sandwich the chicken between cling film and using the flat side of a meat hammer, pound until even size.
• Sprinkle salt and pepper and rub evenly on chicken fly.
• Place mushrooms and spinach evenly on one side of chicken.
• Fold back the breast to form sandwiches. Push it together so it’s packed tight.
• In frying pan on medium high heat add butter and oil, once melted, add the chicken.
• Cook until nicely browned on one side, then carefully turn chicken over and cook the other side.
• Cook each side of chicken for approximately 5 minutes.
• Place chicken on serving plate, pour over hot white sauce and cover all over the chicken.
• Sprinkle chopped parsley and serve.