Stuffed Chicken Breast with Spinach and Cheese
50 min
Under an hour
Knuspr-Küche
Preparation method
First, prepare the filling: Peel and finely dice the onion. Heat 2 tbsp olive oil in a pan and sauté the onion over medium heat for 2–3 minutes until translucent. Add the baby spinach and let it wilt briefly (approx. 1 minute).
Transfer the onion-spinach mixture to a medium bowl. Add cream cheese, mayonnaise, finely chopped parsley, and finely grated Parmesan. Press in the 4 cloves of garlic, mix everything well, and season with salt and pepper.
Wash the chicken breast fillets, pat them dry, and trim them. Cut a pocket into the thickest part of the meat. Fill the pockets with the cheese-spinach mixture and secure with toothpicks. Season the stuffed fillets on both sides with salt, pepper, and paprika powder.
Chef's tip
If there is any filling left over, you can spread it on the chicken breast fillets before baking or use it as a delicious bread spread. For a Mediterranean touch, you can also mix 2 tbsp finely chopped sun-dried tomatoes into the filling.
Ingredients
Nutritional values
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