Bart's Recipes
Preheat the oven to 190 degrees. Cut the organic chicken breast lengthwise, but do not cut all the way through. Mix the finely chopped fresh spinach with the diced sun-dried tomatoes. Fill the opening in the chicken breast with this mixture. Press the sides back together and secure firmly with a toothpick. Brush the entire outside of the filled chicken breast with the olive oil.
Place the chicken breast in an ovenproof dish and put in the oven. Bake the meat for fifteen to twenty minutes until completely cooked. You can also fry the chicken breast in a frying pan if preferred; turn the meat regularly over medium-high heat. Meanwhile, bring a pan of water to a boil.
Trim the tips of the green beans. Add the beans to the boiling water and cook them until just tender in about eight minutes. Drain the green beans through a colander and let them steam dry briefly. Remove the chicken breast from the oven or pan and remove the toothpick from the meat.
Place the filled chicken breast on a plate. Spoon the warm, cooked green beans alongside. Serve the meal immediately.
