baby spinach leaves
skinless chicken thigh
450 g, (4 x 125g fillets, fat trimmed)
1 clove(s), crushed
1 tsp, chopped
1 cup(s), (250ml)
- Place spinach in a heatproof bowl and pour over boiling water. Stand for 1 minute. Drain and refresh under cold water. Squeeze out water and coarsely chop.
- Using a meat mallet, flatten out fillets on a board to an even thickness. Smear with garlic, sprinkle with rosemary, then top with spinach. Roll up and tie with kitchen string.
- Heat oil in a medium non-stick frying pan over medium heat. Cook chicken for 10 minutes or until browned. Add stock to pan and bring to the boil. Cover, reduce heat and simmer for 30 minutes or until chicken is cooked. Remove chicken from pan and keep warm. Bring liquid to the boil, then boil, uncovered, for 5 minutes. Serve chicken with sauce.