Chicken 'paupiettes' with spinach
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Ingredients (4 persons)

- 4 chicken breasts (130 g each)
- 1 soup spoon olive oil (ie. oil from the dried toamtoes)
- 60 g dried meat
- 8 dried tomatoes in oil (drained)
- 8 twigs rosemary
- olive oil for cooking
- pepper from the mill

- 1.5 dl chicken stock
- 3 soup spoon half-cream for sauce
- salt, paprika 

- 1 soup spoon olive oil
- 2 cloves garlic cruched
- 4 dried tomatoed in olive oil, drained, cut in thin strips
- 500g whole leaves spinach, frozen, defrosted and drained.
- 1/4 coffee spoon salt,
- pepper from the mill


takes 40 mn to do


Preparation:
- stuffed chicken breasts: cut the chicken breats  in 2 sidewise,
 'badigeon' with oil. place 3 slices dried meat and 1 tomato on each
 half. CLose like a small parcel and attach with cooking string. Insert
 a rosemary twig under the string.
 Heat the oil in a pan and lower the heat. Brown the paupiettes with the
 garnished side on the bottom for about 2 mn, season. Turn the paupiettes
 over, and brown for about 5 mn. reseve. Remove excess oil.

- Sauce: Pour the broth in the same pan, bring to a boil and reduce a bit.
 Add the cream and season. Add the paupiettes, and complete teh cooking
 for about 7 mn on low heat.

- Spinach: Heat the oil in a pot, add the garlic and  the tomato strips,
 lightly golden (faire suer). Add the spinach, and cook slowly for about 
 10 mn, covered. Season.

- Serve with noodles.