Chicken breasts stuffed with spinach and emmental. A lot of stuffed chicken breast recipes call for the chicken to be sliced open and pounded flat, filled, then rolled up again with twine. This is not that kind of recipe. This much more rustic dish only requires slicing large pockets into the meat.
Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Stir in sour cream, pepperjack cheese, and garlic. You can have Chicken breasts stuffed with spinach and emmental using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Chicken breasts stuffed with spinach and emmental
- It’s 6-8 of white button mushrooms, cleaned and trimmed.
- Prepare 1 of shallot.
- It’s 1 clove of garlic.
- You need 1 tsp of fresh sage, finely chopped.
- It’s 1/4 cup of brandy.
- It’s 1 cup of (loose) baby spinach.
- You need 1 cup of grated emmental cheese.
- You need 4 of chicken breast fillets, boneless and skinless.
- It’s 4 tbsp of mayonnaise.
- You need 1/2 tsp of garlic powder.
Dab the spinach on a paper towel to remove excess oil. In a medium bowl, mix the cheese and spinach until combined. Stuff the chicken breasts with the spinach/cheese mixture and secure the breasts with toothpicks. Cook the spinach: The spinach should be thawed and excess moisture must be squeezed out.
Chicken breasts stuffed with spinach and emmental step by step
- Add the mushrooms, shallot, and garlic to a food processor. Pulse until no chunks remain and the mixture is mostly smooth, almost a puree..
- Melt a knob of butter in a medium pan on medium-high heat. Add the mushroom mixture and sage, and fry for about 7 or 8 minutes, stirring occasionally, until the mushrooms are lightly browned. Add the brandy and continue frying 1 minute until no liquid remains. Stir in the spinach. Season with a pinch of salt and freshly cracked black pepper, and fry for 1 more minute until wilted. Remove the mixture to a bowl to cool to room temperature, then stir in the cheese until blended..
- Using your sharpest knife, cut a horizontal slit into the thickest part of each chicken fillet. Create the biggest pockets you can without cutting through the fillet. Season with salt and pepper, then stuff about 2 tbsp of the mushroom mixture into each pocket. Transfer the chicken to a foil lined baking tray..
- In a small bowl, mix the mayo with the garlic powder and a pinch of salt. Brush the mayo on top of the chicken. Try to coat the fillets evenly. Sprinkle the fillets with panko, then pop the tray into a preheated 400 F oven for 25 to 30 minutes. After that, broil for an additional 1 or 2 minutes to brown the crust. Serve hot..
Make the filling: Combine cooked spinach, ricotta, parmesan, salt and pepper. Stuff the chicken breasts and secure: Cut pockets into the chicken breasts, lengthwise. Making Spinach Stuffed Chicken Breasts doesn't have to be hard. In fact, it can be very easy. The protein I use most in the kitchen would definitely be chicken.