Kitchen appliances and utensils: cutting board, knife, blender, baking dish, silicone brush, tablespoon and teaspoon, oven, serving plates.
Ingredients
Ingredients | amount |
Chicken breast | 3 pcs. |
Fresh spinach | 200 g |
Olive oil | 3 tsp |
Salt | taste |
Spice provence herbs | taste |
A mixture of freshly ground peppers | taste |
Brynza | 100-150 g |
Step cooking
- Wash fresh spinach (200 grams), dry and chop randomly. Put randomly chopped spinach in a blender bowl and chop it until smooth.
- Wash and dry chicken breasts (3 pieces) with paper towels. Cut each breast lengthwise.
- Salt, pepper and sprinkle Provencal herbs or chicken seasoning with a turn of the breast.
- On one half of each turn of the breast, alternately lay out with a tablespoon chopped spinach in a blender, and then diced cheese (100-150 grams).
- Cover the filling with the other half of the breast so that the filling is inside. For convenience, the edges of the breast can be fastened with a toothpick.
- Transfer the stuffed breasts into a baking dish.
- Top the breast again with salt, pepper and sprinkle with spices.
- Brush the breasts with olive oil (about 1 teaspoon) using a silicone brush.
- Send the breasts to bake in an oven preheated to 200 degrees for 30-35 minutes, without covering the form.
- After time, a delicious chicken with a delicious juicy filling of spinach and feta cheese is ready.
Serve rosy hot chicken with spinach to any side dish. Garnish can be pasta, boiled or baked potatoes, brown rice, bulgur or other cereals. Also, chicken with spinach is well suited for arugula and fresh cherry tomato salad, garlic sauce or spicy tomato ketchup.
Video recipe
How to properly cut the breast, fill it with filling and bake, see the video.