Food: stuffed chicken breasts with spinach+mushroom

Yet another super easy effortless recipe, which may look fancy and effortful. You can make any type of filling to place inside the chicken once its flattened by a tenderizer. The size of the chicken breast also is a huge factor. You can also butterfly open the chicken and this will give you a larger surface to work with - in this case you can actually make a huge roll and then cut thin pinwheels from it. This dish can be a main course or serve as an appetizer.

1 chicken breast :: 2 cups spinach :: 15/16 mushroom sliced :: 4/5 garlic minced :: 1/3 cup milk
1/2 onion sliced :: 1 tsp sriracha hot sauce :: handful of shredded cheese :: olive oil+salt+pepper

Heat oil in a pan and sauté the onions for a minute. Stir in the garlic and a minute later toss in the spinach and the mushrooms. Add the salt. Once it wilts down, add the spices and the milk. Right before taking it off the stove add the cheese. I used monterey jack cheese. Let the filling cool. 

Slice the chicken breasts at first. If the chicken breast is at room temperature then keep it in the freezer for about 15 minutes. It is easier to slice chicken breasts this way. Once it is completely thawed, pound with a meat tenderizer. Pound with the flat side first. 

Then pound with the other studded side.

Place your filling in the center. You can wrap it any way you want.

Take toothpicks to sew in the breast in order to seal everything inside. Once done, you will pull out the toothpicks. 

Heat oil in a flat pan, and place the stuffed breasts. You will only turn it once when it catches beautiful color. It hardly takes any time since the chicken breasts have been pounded so thin. Bon appétit!


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