POACHED CHICKEN WITH SPINACH AND GARLIC

Serve with classic mashed potato and a pea-shallot cream sauce!

For the chicken:
1 chicken breast, cut into two pieces
1 cup frozen spinach
1 teaspoon of crushed garlic
pinch of salt and pepper

Stuffed the chicken with spinach and garlic.
Roll tight in clingfilm and poached for 10 minutes.
Remove the clingfilm and roll in breadcrumbs. Fry in olive oil.

For the pea-shallot cream sauce:
1 cup of frozen peas
2 shallots
pinch of salt and pepper
¼ cup of cream

Fry the shallots in olive oil until translucent.
Add the peas and fry for another few minutes until warmed through.
Mix in blender with some cream and add the salt and pepper.
Served with mashed potatoes and the sauce.

Photos and recipes: Jill-nita Wenger