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1
Put chicken breasts between 2 sheets of cling film and flatten with a meat mallet or rolling pin until double the size and about 1/4 inch thick
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2
Place them in a large dish
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3
Make marinade with white wine, soy sauce and thyme
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4
Pour over chicken and leave for 1/2 hour, turning over half way through
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5
Finely chop basil,apricots and mushroom together, season with salt and pepper, then blend in butter to form a smooth stuffing
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6
Remove chicken when ready and pat dry
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7
Lay the chicken breasts on a flat surface, put a single layer of spinach leaves on each breast,then 1/4 of stuffing on each one and spread evenly
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8
Roll them up into a sausage shape to form a parcel
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9
Cut 4x12inch squares of cling film,lay each chiken parcel on the cling film and wrap turning edges in,half way up
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10
Place them in a baking tray and put into a preheated oven gas mark 4 electric 350 and bake for 30 minutes
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11
Remove from oven and let cool for 5 minutes
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12
Pierce each parcel to release juices and save, then carefully remove cling film from chicken
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13
Brown chicken under the grill basting with melted butter
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14
When golden set aside and keep warm
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15
Mix the chicken juices with honey, lemon and cornstarch bring to boil, stir until thickend simmer 2 minutes
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16
Put spinach in a ziplock bag seal and pierce a few times
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17
Microwave on full power for 2 1/2 to 3 minutes
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18
Drain spinach place chicken on top and drizzle with sauce
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19
Serve with new potatoes and baby carrots
