Rolled Chicken Breasts With Spinach And Mushroom Stuffing

This dish is in courtesy of Post = Nivashnee Naicker of Oslo Beach, Port Shepstone, SA.
Thanks Nivashnee

INGREDIENTS
1 Bunch fresh spinach leaves
Half or 1 punnet button mushrooms
4 cloves garlic , chopped
Half diced onion
5ml Butter
Half cup sour cream
Half cup Cheese
4 skinless chicken breasts (sliced across and pound to 10mm thickness)
5ml ground black pepper
5ml mixed herbs
5ml chicken spice
salt to taste

METHOD
Marinade the pounded chicken breast pieces lightly with chicken spice and place in refrigerator. Place cleaned and chopped spinach in a large glass bowl , cover with boiling water and microwave for 3 minutes until wilted. Drain. Fry butter with chopped onion until brown. Add chopped garlic and thinly sliced button mushroom and fry until water evaporates.
Add partially cooked spinach, herbs, black pepper and salt.
Once cooked, allow to cool and add the sour cream and cheese and mix together. Lay the marinated chicken breasts on a clean surface and spoon some of the spinach mixture onto each one. Roll the breast up to enclose the filling and secure with toothpicks. Arrange all on a greased baking tray and bake uncovered in a pre-heated190degree Celcius oven.
Allow the pieces to brown well and remove toothpicks before it cools completely.
Serve with garlic bread and Tabasco sauce or fragrant rice.

Enjoy!