Baked chicken breast with cheese and spinach on cucumber-sour cream tartare
1 serving
50 minutes
Baked chicken breast with suluguni cheese and spinach is the embodiment of European elegance and flavor balance. The tender chicken fillet gains juiciness from the spinach and melting cheese, while its golden crust provides an appetizing texture. Inspired by Mediterranean traditions where greens and cheese form a harmonious pair, a refreshing cucumber-sour cream tartar with fresh herbs and garlic adds zest, turning the dish into a gourmet masterpiece. The finishing touch is crushed pink pepper that adds a light spicy note. This dish is perfect for a cozy family dinner or a festive table, surprising with its combination of flavors and textures.
1
Make a slit in the chicken breast and place spinach (previously thawed and squeezed) and a slice of cheese inside - sprinkle with spices and oil, then bake until done.
- Chicken breast: 1 piece
- Frozen spinach: 50 g
- Suluguni cheese: 60 g
- Salt: 5 g
2
Grate the cucumber on a coarse grater and squeeze it well with a towel. In a bowl, add sour cream, finely chopped garlic, and herbs – mix everything well and then add the dried cucumbers and mix again.
- Cucumbers: 100 g
- Sour cream 20% fat: 50 g
- Garlic: 1 clove
- Fresh mint: 5 g
- Cilantro: 5 g
- Parsley: 5 g
3
Place sour cream sauce on the plate and top with baked chicken breast, sprinkling everything with crushed pink pepper.
- Pink peppercorns: 1 g
