Method

1. Preheat the oven to 220C/425F/Gas 7.
2. Wilt half of the spinach as per the packet instructions. Drain and allow to cool.
3. In a small frying pan heat 1 tbsp olive oil.
4. Gently fry the onion and garlic for 1 minute to soften. Remove from the heat.
5. In a medium bowl mix together the cooked spinach, rice, onion, garlic, basil and parsley. Season.
6. Remove the fillet from each chicken breast. Cut a pocket in each chicken breast.
7. Divide the spinach mixture between the two pockets, packing it in tightly.
8. Put a fillet over the cut of each pocket to seal in the filling.
9. In a medium ovenproof frying pan heat 1 tbsp olive oil.
10. Fry the chicken for 1-2 minutes on each side to seal and brown.
11. Transfer to the oven and bake for 8-10 minutes or until the chicken is cooked through.
12. In a medium bowl mix the remaining oil with the balsamic vinegar. Fold in the remaining uncooked spinach.
13. To serve, sit the chicken on a bed of dressed spinach.