Great Stuffed Thai Chicken Recipe

This feeds three/four people

The sauce
Take a  squash, dice it into half inch cubes, then steam it until the cubes still have a bit of texture, not crunchy.

Take a whole leek, a whole fennel, full habanero with seeds, dice and saute with a 4 cloves crushed garlic. Saute in 2 tsp butter and 2 tsp olive oil. Add 1 tsp garam masala, 1 tsp fresh diced ginger, 1/2 cup raw spinach. Cook for 10 mins. Add the cooked squash and 2 cups of the squash pan water, cook/reduce until everything is soft. Put the mix into a blender and puree. Add 1 cup of milk to blender and puree.


The stuffing

two cups of chopped fresh spinach
one teaspoon fresh minced ginger
one tsp garlic
1/2 tsp garam masala
2 tsp olive oil
1/2 cup of Fete cheese
Mix all the above up

Take 2/3 chicken breasts and slit for stuffing. Cram in the stuffing till overflowing

Pan fry and brown the chicken both sides, 5 minutes.

Put chicken in a casserole dish and add the sauce. Sauce shouldn't cover over the top of the chicken. Bake on 375 for 30 minutes until chicken cooked.

Serve with wild rice, asparagus or whatever takes yer fancy.