White Wine Vinegar
Set your oven to 180 degrees and run it.
You'll use half of the onion for spinach, the other half for coleslaw.Chop one half into small cubes.(The other half can wait on the side.)
Wash the spinach and chop in the thickness of the fingers. (You can also use the handles.)
Take a frying pan on the stove and add 1 tbsp olive oil. When the oil in the middle heat warms up, start to sautée onions. After 3 minutes, add the spinach and stir for 4-5 minutes until they are tender.
Adjust the salt-pepper. Add the granulated garlic and stir. Add the whipping cream and cook for about 3 minutes. Add half of the parmesan and stir.
Take your chicken breasts to the cutting board. To wrap the chickens like a burrito; place the spinach mixture closer to the side where you start to wrap. With the help of the spoon, put the mixture into the chicken in a straight line and start to wrap.
When wrapping is finished, place the toothpicks not to be opened.
After wrapping the chickens, take it to the ovenware/tray and add the remaining spinach mixture and parmesan on it. Bake for 22-25 minutes until the baked chicken is cooked at 180 degrees.
For Coleslaw;finely chop the cabbage and take them into a mixing bowl. Add 1 teaspoon of salt and rub it in your hands. Grate the half onion and carrot. Add them into the cabbage. Add mayonnaise, white wine vinegar, sugar and juice of the half lemon, stir. Adjust the salt – pepper. Taste and if you would like you can add juice of the remaining lemon.
You can serve your spinach stuffed chicken breasts with coleslaw salad.