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6 boneless chicken breasts
1 carrot, grated thinly
1/4 teaspoon dried thyme
2 eggs
1 bag frozen spinach
3 cloves crushed garlic or 3 cubes Gefen Frozen Garlic
1 to 2 teaspoons Gefen Olive Oil
1 onion, chopped small
pepper
1 portabella mushroom
1/4 teaspoon rosemary
salt
1/4 cup Baron Herzog Chenin Blanc or other white wine
1 cup potato starch, for dredging
paprika
kitchen twine
In a small sauce pan stir fry all for the ingredients for the filling starting with the onion, the mushroom etc.
After the wine has evaporated starch each piece of chicken breast and fill up with the filling and close it up with a thick thread so it shouldn’t open.
Spice the chicken with mix of olive oil, salt, pepper, and paprika on the outside.
Cook the chicken in a preheated oven at 350 bake untill tender.
Let cool for 30 minutes and then slice.
Photography: Schon
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