served with SAUCERY CREAMY MUSHROOM SAUCE

We love stuffed chicken breasts.  And there are so many ways to stuff a chicken!

This is a simple and versatile preparation.  You can change the filling for whatever you might have available.

This is quick & easy enough for a mid-week meal or makes a great change to a roast for a Sunday lunch.

01 | STUFFED CHICKEN BREAST
with Cheese & Spinach

Preparation

  1.  Heat olive oil in a frying pan on medium heat. 
    Sautee garlic, without browning.

  2. Add in the spinach, cooking until it wilts.

  3. Season with salt, pepper and a dash of nutmeg.

  4. Set aside and pat dry on paper towel.

  5. Cool the spinach and mix with the grated cheddar.

  6. Cut a small incision in the thick side of the breast. About 4 inch create a little pocket be careful not to cut the whole way through.  Season in and outside with salt and pepper. Stuff the chicken with the spinach and cheese mix and You can seal the breast with the help of a toothpick. Rest for 10 minutes on kitchen counter. Pan fry the chicken in olive oil over medium high heat. Cook the chicken until golden on each side, approximately 2-3 minutes per side.

  7. Transfer the breasts to an oven tray and bake 10-12 minutes in the oven@ 180 degrees until cooked through. Chicken is done when internal temperature reaches 75 c or 165 f is the safe internal temperature regardless the cooking method or cut.

  8. We like to cut the chicken into about ¼ inch thick slices when serving.

Ingredients | serves 4

4 chicken breasts, 180gr

400gr grated cheddar cheese

400gr fresh spinach

Splash of olive oil

Salt, pepper, nutmeg - to taste

1 clove minced garlic

Saucery Creamy Mushroom Sauce

Serve with

Roasted Sweet Potatoes

A great, tasty alternative to regular potatoes and packed with goodness.

Ingredients:

  • 4 Sweet potatoes

  • 1 clove minced garlic

  • Olive oil

  • Salt, pepper, ground coriander - to taste

Preparation:

  1. Heat oven to 200°C

  2. Peel and cut sweet potato into 2-inch pieces. Place pieces in a mixing bowl with minced garlic. Season with salt, pepper and pinch of ground coriander. Toss the potatoes and place on a baking sheet in a single layer.

  3. Give the potato pieces enough room to allow heat to distribute evenly. Roast about 30 minutes or until cooked through.

Serve with

Sauteed Broccolini

Ingredients:

  • 1 Packet of Broccolini

  • Olive oil

  • Salt, pepper - to taste

Preparation:

  1. Bring water to a boil in large pot.  Add broccolini and blanch shortly for 1 minute. Transfer into cold, icy water and cool completely.

  2. Heat olive oil in pan and sautee broccolini lightly for 5 minutes.  Season with salt and pepper.

Coming soon:
Steak & Red Wine Sauce

Coming soon:
Crispy Breaded Chicken
& Katsu Curry Sauce