Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chicken breasts stuffed with spinach and emmental. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Chicken breasts stuffed with spinach and emmental is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Chicken breasts stuffed with spinach and emmental is something that I’ve loved my entire life.
Great recipe for 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. Chicken breasts stuffed with a creamy spinach, parmesan, mozzarella, and cream cheese filling and pan seared to perfection. Stuff chicken breasts with your favorite fillings with one of our wonderful chicken breast recipes.
To begin with this recipe, we must prepare a few components. You can cook chicken breasts stuffed with spinach and emmental using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chicken breasts stuffed with spinach and emmental:
- Prepare 6-8 white button mushrooms, cleaned and trimmed
- Get 1 shallot
- Prepare 1 clove garlic
- Prepare 1 tsp fresh sage, finely chopped
- Take 1/4 cup brandy
- Make ready 1 cup (loose) baby spinach
- Make ready 1 cup grated emmental cheese
- Make ready 4 chicken breast fillets, boneless and skinless
- Prepare 4 tbsp mayonnaise
- Get 1/2 tsp garlic powder
Using a sharp knife, make a lengthwise cut in the thickest end of the chicken. Cut should be deep enough to stuff with Fill each chicken breast with half the artichoke-spinach mixture. If chicken is misshapen, gently press to flatten. Season one side of chicken breasts with.
Instructions to make Chicken breasts stuffed with spinach and emmental:
- 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.
If chicken is misshapen, gently press to flatten. Season one side of chicken breasts with. And when this Sun Dried Tomato, Spinach and Cheese Stuffed Chicken from Yammie's Noshery came across my radar, I jumped on it straight away. Goat cheese & spinach stuffed chicken breast make an amazing low carb and keto-friendly dinner! These baked chicken breasts are easily cut 'hasselback style' then stuffed with creamy cheese nutritious spinach and served with caramelized onions and mushrooms for the ultimate healthy dinner!
So that’s going to wrap it up for this exceptional food chicken breasts stuffed with spinach and emmental recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
