Stuffed Chicken Breast
In an skillet, melt some butter and stir fry the diced chicken with the tomatoes, mushrooms and spinach leaves until the chicken is browned and the vegetables are done.
Season, set aside
In a deep dish place the flour, in another one the beaten egg and in another one the almonds and walnuts.
Flatten the chicken breast and season lightly, spread the filling mixture and roll the chicken breast.
Coat first with flour, then egg and last with the almond/walnuts mixture.
Bake on a previously pre-heated oven at 180°C for 30 minutes or until the chicken is cooked through.
Serve with mushroom sauce (we added the rest of the filling to it and it worked great).