Stuffed chicken breast with
spinach and white wine sauce. Eleni shows you how, with a cheating recipe!
You will need
150g of frozen Spinach
1kg of skinned chicken breast
1 tbls of butter
2 glasses of white wine.
2 chopped spring onions
1 vegetable stock cube
crumbled Feta cheese
6 quarters of
finely chopped sun-dried tomatoes
250ml of cream
Fresh coarsely ground black pepper and salt
Lets Get Cooking Our Stuffed Chicken!
1. Add 1 tbls of butter and 3
tbls of oive oil into a large frying pan. Next add 2 chopped spring onions
and 150g of frozen Spinach. Place on a medium heat, stirring occasionally
until ingredients are soft.
2. Remove from heat and add: vegetable stock cube, crushed
black pepper and salt to taste. Return to the heat for a quick stir until
stock cube has melted.
3. Remove from heat. Add the finely chopped dill, (optional:
add fresh thyme). Add 150g of crumbled Feta cheese and 6 quarters of finely
chopped sun-dried tomatoes.
drain any juices that many have come from the spinach.
Add the 2 eggs and stir in.
for a few moments to cool down.
waiting for the spinach stuffing to cool, prepare the chicken breasts. Take
the 1kg of skinned chicken breasts. Carefully make a hole (pocket) from the
top of the breast down to the bottom.
chicken breasts on a hot griddle, for a few minuets on each side to 'seal'
9. Let them cool a little so
that you can handle them ready for stuffing. Pushing the spinach stuffing
into the chicken breasts.
Place chicken breasts on baking tray (grease with with a little olive oil).
Pour over 2 glasses of white wine and top with a little crushed black
pepper. Cover with aluminum foil and bake in a hot oven (250c) for
11. While baking the chicken breasts, make the sauce. Pour
the juices from the baked chicken in a frying pan and add a tbls of butter,
tea-spoon of mustard seeds, and stir.
Once the liquid has reduced a little, add 250ml of
cream. Add a little salt and pepper as needed. Stir and heat until the sauce
thickens (less than 5mins).
Serve Sliced, with the cream sauce poured over the top.
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Crumbled Feta and chopped sun-dried
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