Spinach And Rice Stuffed Chicken - cooking recipe

Ingredients

200 g Baby Spinach
100 g rice, cooked
2 chicken breasts
4 slices bacon
1/2 red onion, peeled and diced finely
2 cloves garlic, peeled and chopped
2 teaspoons fresh basil, chopped
2 teaspoons fresh flat leaf parsley, chopped
2 tablespoons olive oil
1 teaspoon balsamic vinegar
salt & freshly ground black pepper

Preparation

Preheat the oven to 220C or 425 degrees F.
In a saucepan, put in just enough water to cover the bottom, bring to a boil and then wilt half the spinach in the water.
Drain and cool.
In a small frying pan heat 1 tbsp olive oil.
Gently fry the onion and garlic for 1 minute to soften.
Remove from the heat.
In a medium bowl mix together the cooked spinach, rice, onion, garlic, basil and parsley.
Season.
Cut a slice in each chicken breast.
Divide the spinach mixture between the two pockets, packing it in tightly.
Wrap two strips of bacon around each chicken breast.
Transfer to the oven and bake for 30-35 minutes or until the chicken and bacon are cooked.
In a medium bowl mix the remaining oil with the balsamic vinegar.
Fold in the remaining uncooked spinach.
To serve, sit the chicken on a bed of dressed spinach.