Spinach and Cheese Stuffed Chicken Breast Recipe

Similar to the baked in the oven chicken cordon bleu recipe. This spinach and cheese stuffed chicken is absolutely delicious, with minimal work. You can stuff it with pretty much anything you want. I've made it before stuffed with ham and cheese, hotdog, spinach and cheese, garlic butter, flavored cream cheese and the list goes on. To stuff it with anything else, follow the same recipe and just replace the spinach with whatever it is you will substitute.
4 Chicken breasts
1/2 bag spinach
8 slices mozzarella cheese
8oz heavy cream
a few toothpicks
seasonings (lawyers all purpose seasoning, salt, red pepper, parsley flakes)
optional: chopped Onion and mushroom for sauce

How to make it:
Preheat your oven to 400F or 200C
Clean your chicken breast click this link to learn how to properly clean . Once that is done,slice your chicken breast in half, if you are really good with the slicing, attempt to cut it very thinly into 3. This will now allow you to have instead of 4 fat breasts, 8 - 12 thin rollable breasts.  Season with a little of each seasoning listed above. Be careful not to over season. It is always better to under season than to over season. 

Take one breast at a time and wrap the cheese inside the spinach as best you can(this helps for the cheese to not come oozing out of the sides of the chicken when baking)  place it in the center of the breast and roll tightly longwise and secure it with a toothpick. Do this to all of the chicken and place them on a lightly greased pyrex. Grease with olive oil.

Place them nicely on the pyrex and cover with aluminum foil. Place in the oven and cook for 1 hour. Remove aluminum foil, drain any excess water if you have any and continue cooking for another 20 - 30 minutes until lightly browned. 

Prepare the sauce while the chicken is still cooking in the oven. In a small pot heat some oil and add in onion and mushrooms, sauté until golden (optional if you don't want to add it your sauce can just be plain.) once golden add in your heavy cream, season a bit with lawrys or some salt and pepper and cook for about 15 min on medium high heat. Mixing every few minutes to not burn. It will be ready when sauce dramatically thickens and becomes a slightly creamed color.  Set aside and let cool

When your chicken is out of the oven and ready to be plated, you can pour your sauce on top and serve hot.

Serves excellent with rice or  mashed potatoes
From my kitchen to yours
God Bless


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