Cheesy Spinach Chicken

Directions

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