Stuffed chicken breast with green sauce

Servings: 4

Preparation: 15 minutes

Cooking time: 20 to 25 minutes

Ingredients

The chicken

• 4 chicken breasts
• 15 ml (1 tbsp) Provençal herb mix
• 30 ml (2 tbsp) oil or butter
• 120 g / 250 ml (1 cup) Old Cheddar, grated or sliced
• Salt and pepper, to taste

Green sauce

• 500 ml (2 cups) fresh spinach leaves
• 250 ml (1 cup) fresh parsley leaves
• 125 ml (1/2 cup) fresh mint leaves
• 4 green onions, chopped
• 1 clove garlic, chopped
• 1 jalapeño, seeded and chopped (or to taste)
• 1 lime, juice
• 15 ml (1 tbsp) maple syrup or honey
• 250 ml (1 cup) olive oil
• 30 ml (2 tbsp) white vinegar
• Salt and pepper, to taste

Preparation

1. Preheat oven to 200°C (400°F), rack in center.
2. Season the chicken breasts with herbes de Provence, salt and pepper.
3. In a hot skillet, sear the breasts in oil or butter for 2 to 3 minutes per side, until golden brown. Remove from heat.
4. On the work surface, using a knife, open each breast like a wallet, add the cheddar inside, then close.
5. Place the chicken breasts on a baking sheet lined with parchment paper or a silicone mat and bake for 15 to 20 minutes, until the internal temperature reaches 74°C (165°F).
6. In a bowl, using a hand blender, blend the spinach, parsley, mint, green onions, garlic, jalapeño, lime juice, maple syrup, olive oil, and white vinegar until smooth. Check the seasoning.
7. Serve the chicken breasts topped with green sauce and accompanied by mashed potatoes.