Cheesy Spinach Chicken

• 4 skinless chicken breast fillets
• 4 KRAFT Singles, halved Target 2 For $5.00 thru 02/06
• 60g baby spinach leaves
• 80g semi sun-dried tomatoes
• 1 tablespoon fresh rosemary leaves
• 1/2 cup white wine
• 2 teaspoons seeded mustard
• 1-2 teaspoons brown sugar
• 1 cup cream
• 2 teaspoons maize cornflour, blended with a little water

1. Make a pocket in each fillet then fill with the cheese, spinach and tomato.
2. Secure with a toothpick if necessary.
3. Sprinkle chicken with 1/2 the rosemary and pan-fry in a little oil until cooked through.
4. Drain and keep warm.
5. Deglaze the pan with the wine and simmer with the extra rosemary, mustard and sugar until the wine has reduced by half.
6. Add the cream and simmer gently for another 3-5 minutes.
7. Thicken with a little of the cornflour, if necessary.
8. Slice each chicken fillet and arrange onto serving plates, drizzle with the sauce and serve immediately with sauteed seasonal vegetables.

chicken, singles, baby spinach leaves, semi sundried, rosemary, white wine, seeded mustard, brown sugar, cream, cornflour

Taken from www.kraftrecipes.com/recipes/cheesy-spinach-chicken-103491.aspx (may not work)