Chicken breast stuffed with spinach and panela cheese in light roasted tomato sauce

Ingredients: For the chicken: 4 thick chicken breast pieces; 1 tsp salt; 1/4 tsp pepper; 1 tbsp olive oil. For the filling: 1 cup fresh spinach, chopped; 100 g panela cheese, in strips; 1 clove garlic, finely chopped; 1/2 tsp salt; 1 tsp olive oil. For the sauce: 4 saladet tomatoes; 1/4 white onion; 1 clove garlic; 1 tsp salt; 1 tbsp olive oil. Preparation: Filling first: 1. In a small pan sauté garlic, add spinach (1 min), season with salt and let cool. Open and fill: 1. Make a deep lateral cut without going all the way through. 2. Season with salt and pepper. 3. Fill with spinach and panela. Sear: Brown the chicken breasts 3 minutes per side in a large pan with oil. Sauce: 1. Roast tomatoes, onion, and garlic until charred. 2. Blend with salt. 3. Cook the sauce for 8 minutes in a pot. Finish cooking: 1. Place the chicken inside the sauce. 2. Cover and cook 12–15 minutes over low heat. Tip: Do not boil vigorously.