Season the Chicken Breasts

• Rinse and dry the chicken breasts. Place a couple of the breasts at a time into a zip lock bag. Use a kitchen mallet and pound the thick part of the breast to flattento about 1/2 inch thickness. Use a sharp knife to cut a pocket into each breasts - large enough to hold the stuffing.

  Note: Video Available.
  2 1/2 pounds boneless skinless chicken breasts
• Add the breasts to a small sheet pan or bowl. Season with the olive oil, salt, black pepper and cumin, making sure to coat all over. Set aside.
  2 tablespoons extra virgin olive oil, 1 1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon ground cumin

Make the Spinach Stuffing

• Heat the olive oil in a large deep sauté pan. Use medium flame.
  2 - 3 tablespoons extra virgin olive oil
• Add the shallots and sauté 2 to 3 minutes until translucent and fragrant.
  2 medium shallots
• Add in the garlic, dill and thyme leaves..Add a pinch of salt and freshly ground black pepper . Mix and cook 30 to 60 seconds.
  1 tablespoon freshly grated garlic, 2 tablespoons fresh dill, 2 teaspoons fresh thyme
• Add the spinach. Season with the salt and freshly ground black pepper. Mix well and cook 2 -3 minutes until the spinach is wilted.
  16 ounces baby organic spinach, 1/8 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper
• Turn off the flame. Add in the parmesan cheese. Mix until combined with the spinach mixture. Dump and spread the mixture onto a sheet pan to cool.
  1/2 cup freshly grated parmesan cheese

Make the Tomato Sauce

• In an everyday pan, heat the olive oil. Use medium flame.
  3 tablespoons extra virgin olive oil
• Add the onions, Sauté 3 - 4 minutes until softened and fragrant.
  1 small onion
• Add in the garlic, parsley and thyme. Add a pinch of salt. Mix and cook 30 to 60 seconds.
  1 tablespoon freshly grated garlic, 3 tablespons fresh parsley, 2 teaspoons fresh thyme
• Add in the artichoke and the brine. Add the Kalamata olives , tomato sauce, smoke paprika, salt, black pepper and stock. Stir. Bring to a boil and reduce flame to low and simmer for 15 to 20 minutes.
  8 ounces baby artichokes, 1/2 cup smoked kalamata olives, 1 28 ounces crushed tomatoes, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper, 1/2 cup chicken stock

Preheat the oven to 375F/191C degrees.

Stuff and Cook the chicken breasts.

• Divide the cooled spinach stuffing into 4 equal portions. Stuff each of the chicken breasts with a portion of the stuffing. Don't overstuff.
• Heat the duck fat in a medium to large skillet. Use medium flame.
  2 tablespoons duck fat
• Add the stuffed chicken breasts, in batches, to the pan. Sear the breasts 2 to 3 minutes per side. Transfer the seared stuffed breasts onto a sheet pan.

  Note: We use a medium pan and cooked 2 breasts at a time. Overcrowding the pan will not allow the breasts to brown.
• Finish the stuffed breasts in the preheated oven. 8 to 10 minutes. Remove and serve with the tomato sauce. Enjoy.