Poached Chicken Breast Stuffed With Spinach And Swiss Cheese

Using a mallet or meat tenderizer, pound the chicken breasts until the meat is flat and even.

Season the chicken with salt and pepper. Add a layer of spinach and a slice of Swiss cheese. Roll each breast tightly to ensure that the filling cannot escape. Wrap each breast tightly in aluminum foil.

In a deep pan, bring the water to a boil. Place the foil-wrapped breasts into the water. Use a heat-proof plate to weigh the chicken breasts down and keep them completely submerged in the water.

Allow them to simmer in the water for 20-25 minutes, or until the chicken is completely done.

Remove the chicken from the water and let cool for 5 minutes before serving.