Pre-heat oven to Gas 4, 180°C, fan 160°C.
Cut the chicken lengthways and set aside while preparing the stuffing.
Wash the spinach and remove any thick stalks. Slice it into thin strips and place in a mixing bowl. Slice or chop the sundried tomatoes and feta and add to the spinach. Mix with a little olive oil and seasoning to taste.
Place a good amount of the mixture into the chicken, too much and it will overflow, too little and it won't be enough. It should fill the chicken nicely without spilling out of the sides.
Carefully close the chicken breasts back together and secure the opening with a cocktail stick to keep the mixture in.
Beat the egg white and brush on to the chicken breasts to glaze them. Season it with salt and pepper to taste.
Place the chicken in an ovenproof dish (ideally non-stick) cook, uncovered, in the oven for 20-30 minutes until cooked through. Serve immediately.
Works well with a green side salad, beans or roast potatoes.
Enjoy the compliments to follow!
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