Roast chicken breast stuffed

with spinach and feta cream

2 hour 0 minute
Video Print
When preparing the chicken breasts, remember to remove the chicken tender - a strip of breast meat -, that is part of the breast, though, but is not really connected. You can cut chicken tender or tenderloin into strips and add them later on to ragouts or salads. You can enhance the look of your stuffed chicken breast slices by adding tiny red pepper dices to the stuffing. When browning the meat, add 1-2 cold butter dices and bast the meat with it, thus giving it a pleasantly buttery flavour. Before carving the chicken breasts, leave them rest for a few minutes to avoid that the slices fall apart and that the kerf looks fragmented.

Rinse the chicken breasts and tap them dry with kitchen papers. Use a thin-blade knife, slice inside the chicken breasts lengthwise to create a pocket in each one.

For the stuffing, mix well the feta cheese, the cream cheese and the whipping cream until smooth. Add the scalded spinach into the cheese cream, season it with salt, pepper and garlic. Fill the cream into a piping bag and pipe it into the pockets in the chicken breasts. Close the slits with toothpicks or meat needles. Sprinkle salt and pepper on the breast fillets.

Heat a little oil in a pan and brown the meat on all sides. Then place the chicken breasts in a roasting tin lined with greaseproof paper.

Roast them in preheated oven at a temperature of 185°C in 15 minutes. Remove the roasting tin from the oven, leave the roast rest for 5 minutes, then cut them into slices of about one finger thick each. Serve with Greek salad.

  • 4 chicken breast fillets
  • salt, pepper
  • for the stuffing:
  • 250 g feta cheese
  • 100 g plain cream cheese
  • 1 dl Cream
  • 300 g fresh spinach, scalded, drained
  • salt, pepper
  • 4-5 cloves of garlic
  • for roasting:
  • oil

Similar recipes

Jamaican chicken wings with candied orange
Jóasszony-style” chicken drumsticks
Roast chicken with Christmas stuffing