Chicken with spinach and feta cheese
8 servings
90 minutes
Chicken with spinach and feta is a delicate dish of Bulgarian cuisine that combines the lightness of poultry with the rich flavor of salty feta and fresh herbs. Bulgarian cuisine is known for its simple yet expressive flavors, and this recipe perfectly reflects its essence. The pounded fillet is baked in the oven to juicy tenderness, while the cream of feta and spinach adds a creamy touch and piquant texture. This dish is perfect for a family dinner or a friendly gathering and can easily be complemented with fresh vegetables or a glass of white wine. The finished dinner delights with its rich aroma and appetizing crust, turning simple ingredients into a true gastronomic pleasure.
1
Rinse the chicken fillet thoroughly, cut off unnecessary parts (tendons, bone remnants).
- Chicken fillet: 4 pieces
2
Pound the fillet with a hammer or the blunt side of a knife, hitting it hard so that the pieces are thin, as we won't have the opportunity to flip our future dinner in the oven.
3
While you are beating the unfortunate chicken, you could turn on the oven to preheat (180 degrees).
4
Also, defrost the spinach (if you didn't buy fresh). I did this in a couple of minutes in the microwave.
- Frozen spinach: 250 g
5
If you have already beaten the chicken, it's time to take out the baking tray, lightly grease it with oil (or just line it with foil), and place the thinly flattened breasts.
- Vegetable oil: 3 tablespoons
6
While the baking tray waits and the oven heats up, you can start making the bryndza-spinach cream.
7
Place the required amount of bryndza (100-150 g) in a relatively deep bowl, pour in a couple of tablespoons of vegetable oil, and start whisking vigorously. I did this with a fork. Whisk until the mixture turns into something resembling thick sour cream. If this doesn't work (the bryndza is still in lumps), add more oil and continue mixing. I didn't dare to salt the cream since the bryndza is already salty, but you can try.
- Feta cheese: 100 g
8
You have successfully whipped the cheese, made it creamy, now it's time to add the spinach. There's no special trick here - just add and mix.
- Frozen spinach: 250 g
9
Now you can salt and pepper the meat waiting on the baking sheet. Or it could have been done a bit earlier.
- Salt: to taste
- Ground black pepper: to taste
10
Final stage of preparation. Spread the cheese-spinach cream on the cutlets in a layer of about 2 mm.
11
We put all this beauty in the oven for about 40 minutes.