Preparation

Season the chicken breasts with salt, pepper and lemon for 10 to 15 minutes. Then slice deeply into the breasts so that you can fill them with the still frozen creamed spinach. Close them with kitchen string and brown them in the olive oil.
Then arrange the stuffed and browned breasts in two rectangles of aluminium foil and seal them in packets. Place the packets into the oven preheated to 200°C. Let the chicken breasts cook for 15 to 20 minutes.
In the pan in which you browned the chicken breasts, sauté the onion, garlic, turnip and carrot. Season with salt and pepper and cook the vegetables a little. Then sprinkle with the flour, add a splash of wine, allow to reduce and add the stock. When the vegetables are almost cooked add the peppers, mushrooms and tomatoes.
With expectations running high, remove the packets from the oven, open them and place the chicken breasts on a chopping board. Serve the chicken breasts in thin slices with delicious vegetables that you have prepared.
Note that your plate is full of vivid colours, which your body appreciates!

COMIFRIO hopes you enjoy your meal!