Chicken Stuffed with Spinach, Feta and Tomato
	Serve sliced chicken with fresh fettuccine and steamed green beans; garnish with fresh rosemary.   1 bunch    fresh spinach   100 g    crumbly feta cheese   1/3 cup    semi dried tomatoes   4 large    chicken breast fillets   4 slices    prosciutto   2 Tbs    olive oil   1/3 cup    dry white wine   1/3 cup    thickened cream   1 375g    packet fresh egg fettuccine   300 g    green beans   1 sprig    fresh rosemary for garnish     1 Blanch spinach and squeeze out excess liquid; drain on absorbent paper. Combine spinach, fetta and finely chopped semi-dried tomatoes in a bowl. 2 Using a sharp knife, cut a small pocket in the side of each chicken breast. Divide spinach mixture among pockets, season with salt and pepper. Wrap one slice of prosciutto around each chicken breast. 3 Heat oil in a large frying pan. Add chicken, cook over a high heat for about 10 mins, turning halfway through cooking or until prosciutto is crisp. Reduce heat to low; cover pan. Cook for about 10 mins or until chicken is cooked through. Remove chicken; keep warm. Discard fat from pan. Add wine; bring to boil. Stir in cream; simmer for about 5 mins or until sauce thickens. 4 Meanwhile, add pasta to a large pan of boiling, salted water. Boil uncovered, according to instructions on packet. Drain well; return pasta to pan. Add sauce; toss well. 5 Serve sliced chicken with fettuccine and steamed green beans; garnish with fresh rosemary.   Servings: 4    Recipe Type Low Carb, Main Dish, Poultry   Copyright © 2006, The Gourmet Saint