Spinach, dried tomato stuffed chicken breast
The chicken breast can be filled in many different ways, I like the spinach and dried tomatoes for this. Originally I planned to use ricotta , but I didn’t get it and I had no time to go for shop to shop, so mozzarella was included.
Spinach, dried tomato stuffed chicken breast
Course: PoultryServings
2
servingsPrep time
30
minutesCooking time
20
minutesIngredients
2 pcs chicken breast
100 g fresh spinach
100 g mozzarella
dried tomato
1 tbs butter
salt and pepper
oil
- Garlic cream sauce
3 tbsp butter
half onion, chopped
3 cloves of garlic, crushed
100 ml chicken stock
4 tbsp white wine
3 tbsp heavy cream, 20%
salt and pepper
Directions
- To start preheat the oven to 190°C.
- Pan the spinach on melted butter. Meanwhile cut pockets into chicken breast, season with salt and pepper in-and outside, then lay the spinach, mozzarella and dried tomatoes on each other. Use oil spray to sprinkle the bottom of the pan and thinly the top of the chicken too and bake for 15-20 minutes. Grill slightly the top of the chicken in the last few minutes to get golden color.
- While the chicken is baking in the oven make the sauce. At first chope the onion and crush the garlic. Simmer the onion on melted butter then a couple of minutes later add the garlic too. Add the wine, cook for few more mintues and add the chicken stock and cream. Bring to boil then blend. Serve the chicken with baked vegetable and the garlic cream sauce.
- As I’m lactose intolerant I changed all the ingredients with lactose content to lactose free.
