Chicken breasts stuffed with mild italian sausage

In browning skillet, heat up 1 tbsp. (15 ml) oil and 15 g butter and add shallots and spinach leaves. Cook until liquid has completely evaporated, check seasoning and set aside to cool.

Cut a pocket into each chicken breast and stuff them with cheese and spinach mix. Add one sausage at centre of each breast, close and brush chicken breasts with 1 tbsp. olive oil; season with paprika, salt and pepper.

Place chicken on baking dish and cook at 375 °F (190 °C) approximately 15 to 20 minutes or until internal temperature reaches 80 °C (175 °F).