4 small chicken breasts 2 slices of cooked ham 4 oz. cheese 1/2 cup of steamed spinach 1/2 glass of white wine 1/2 cup of chicken broth 3-4 sage leaves 2 tbsp. flour 1 clove garlic olive oil butter salt and pepper
Slice the cheese into strips. Make an incision in the chicken breasts lengthwise so as to create a pocket. Salt and pepper the inside of the pockets. Stuff each pocket with half a slice of ham, a strip of cheese, and some of the steamed spinach. Close the pockets with a toothpick and then roll them lightly in the flour. Heat the oil and butter in a pan with the sage leaves and the garlic (which should be removed after a few minutes). Brown the chicken breasts on both sides, then add salt and the white wine. When the wine has evaporated pour in the chicken broth. Cover with a lid and simmer at a very low flame for 15-20 minutes. Turn occasionally and add more broth if necessary. The stuffed chicken breasts can also be cooked in a preheated oven at 450°F, for 15-20 minutes.