All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
2/3       C             Dried dates
2/3       C             Dry white wine
4          ea            8oz Boneless chicken breasts
1/4       C             Spice Union Garam Masala Spice Blend
3          Tbsp        Coconut oil
1/3       C             All-purpose flour
1          Tbsp        Olive oil
4          C             Fresh baby spinach leaves- washed & destemmed
1/2       C             Onion- thin sliced
2          Tbsp        Fresh garlic- minced
2/3       C             Chicken stock
3          Tbsp        Cold butter

Hydrate the dates:

1. Place the dates in a small stainless steel bowl.

2. Add the dry white wine to the dates and toss to coat.

3. Allow the dates to hydrate in the wine for at least 3 hours; tossing every hour.

4. Remove the dates from the wine and reserve the wine for later.

Prepare the stuffing:

1. Preheat a large sauté pan to medium high heat.

2. Add the olive oil to the sauté pan and heat until shimmering.

3. Add the onions to the sauté pan and cook until translucent.

4. Add the garlic and dates to the sauté pan and toss to coat.

5. Add the spinach to the sauté pan, toss to coat and immediately cover the sauté pan.

6. Allow the spinach to cook for 1 minute.

7. Remove the spinach mixture from the sauté pan and set aside until needed.

Prepare the chicken:

1. Using a boning knife, make a cut into the side of each chicken breast; creating a pocket.

2. Season the inside and outside of the chicken breasts with Spice Union Garam Masala Spice Blend.

3. Place 1/4 of the spinach mixture inside each chicken breast.

4. Preheat the oven to 325°F.

5. Preheat a large oven safe sauté pan to medium heat.

6. Add the coconut oil to the sauté pan and heat until the oil is shimmering.

7. Dredge the chicken breasts in the flour and place into the sauté pan.

8. Sauté the chicken breasts for about 90 seconds on all sides or until golden brown.

9. Place the sauté pan with the chicken into the oven for 6-9 minutes.

10. Remove the sauté pan from the oven and remove the chicken breasts from the pan.

11. Place the sauté pan back onto the stove on medium high heat.

12. Add the reserved white wine and chicken stock to the sauté pan and reduce to about 1/2 C.

13. Shut off the flame under the sauté pan and allow to cool for 2 minutes.

14. Swirl the cold butter into the wine reduction to create the pan sauce.

15. Plate the stuffed chicken breasts with the pan sauce spooned over the top.