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1
Heat a little olive oil in a frying pan and saute half of the chopped onion until soft.
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2
Add the spinach and continue cooking over a medium heat, adding a touch of water if needed, until the spinach is wilted.
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3
Take off the heat and let cool for a moment, before stirring in just over half of the mozzarella cheese.
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4
Cool until you can comfortably handle the mixture.
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5
Meanwhile, cut a slit lengthways along each chicken breast but be careful not to cut them in half.
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6
You want to end up with a little pouch in each one.
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7
When the spinach mixture is cool, stuff each breast with as much of the mixture as you can.
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8
You may not use it all.
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9
Cover the chicken with some cling film and set in the fridge while you make the sauce.
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10
Heat some more olive oil in a saucepan and saute the remaining onion and jalapeno pepper until soft.
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11
Add the chopped tomatoes, water, stock cube and oregano.
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12
Simmer for about 10 minutes until the flavours blend and the mixture starts to thicken.
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13
Stir in the tomato paste, season with salt and pepper and let simmer a few minutes more until you have a fairly thick sauce.
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14
Preheat the oven to 180 C or 350 degrees F.
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15
Put enough sauce in a casserole dish to cover the bottom.
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16
Lay in the chicken breasts and then cover with the remaining sauce.
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17
Bake for 40-45 minutes, then pull out of the oven briefly to scatter the remaining mozarella cheese on top.
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18
Turn on the grill and cook just until the cheese is bubbling and browned.
