Stuffed Chicken Breasts

Preheat the oven to 200 degrees. Steam boil the potatoes and carrtos, until tender. Put the boiled potatoes in a large bowl the mash them with a fork. Separately, steam boil the mushrooms.

Stir the spinach into the potato with the beaten egg and coriander. Season to taste.

Cut the chicken breast almost all the way trough and form a pocket in each. Spoon the filling into the formed pocket and close it up. Use toothpicks to secure the filling inside. Place it in a rasting pan, together with the boiled mushrooms and carrtos, in some olive oil. Dot with butter and cover with foil. Bake for 25 minutes.

For the sauce, heat the tomatoes, garlic and stock chicken in a pan. Boil rapidly for 10 minutes. Season to taste and stir the coriander.

Remove the foil from the rasting pan, add the sauce and let it in the oven for additional 15-20 minutes.