Chicken Breasts Stuffed with Spinach
25 min
Under an hour
30 minut v kuchyni
Ingredients
Preparation method
First, prepare the filling: Peel and finely chop the onion. Heat 2 tablespoons of olive oil in a pan, and once the oil is hot, add the chopped onion and sauté over medium-low to medium heat for 2–3 minutes. Then add the baby spinach and let it wilt (approx. 1 minute).
Transfer the sautéed onion and spinach to a medium-sized bowl. Add cream cheese, mayonnaise, finely chopped parsley, and finely grated Parmesan. Press 4 cloves of garlic into the bowl, mix everything with a fork, and season with salt and pepper.
Wash, pat dry, and clean the chicken breasts. Make a cut in the thickest part of the meat to create a 'pocket' that you will fill with the cheese mixture. Fill the cut breasts with the prepared mixture and close the 'pocket' using a toothpick. Season the prepared chicken breasts with salt and pepper, and sprinkle sweet ground paprika on both sides.
Chef's tip
If you have any filling left over, you can spread it over the surface of the chicken breasts before baking, or use it as a spinach-cheese spread – with freshly baked bread or a roll, it makes a quick breakfast or snack. – You can also add 2 tablespoons of finely chopped sun-dried tomatoes to the filling along with the garlic and cream cheese.