Spinach and cheddar stuffed chicken breast, marinated and braised in a white wine and soy sauce marinade. Served with homemade garlic toast.
Lea and Perrins
Let chicken marinate for a couple hours before stuffing with spinach and white cheddar (sweat spinach with butter and melt in cheddar to make it easier to stuff).
Braise chicken in pan with marinade and extra white wine. Broil chicken to crisp the skin. Remove it to a cutting board to rest.
In pan add butter and spices to taste and let sauce thicken to desired consistency.
Slice chicken and serve.