Chicken breast stuffed with spinach and cheese in a nut-garlic braid
8 servings
50 minutes
Chicken breast stuffed with spinach and cheese in a nut-garlic crust is an exquisite dish of European cuisine, where tender chicken meat harmoniously combines with spicy cheese and aromatic spinach. The origins of this cooking method trace back to the traditions of French and Italian cuisine, where combinations of poultry with greens and creamy sauces are often used. The crispy nut-garlic crust adds richness and character to the dish, making it especially appetizing. The flavor is multifaceted: the softness of the chicken fillet contrasts with the rich creamy filling, while the nutty texture adds pleasant density. This dish is perfect for a cozy home dinner or a festive table, served with a light vegetable garnish or fresh salad.
1
Cut the breast into 2 halves. Deeply score each half at intervals of 2-3 cm.
- Chicken breast: 1 kg
2
Chop the onions finely and sauté until translucent, add spinach, immediately pour in low-fat cream and simmer for 2 minutes. Cool down. Add grated cheese with a bit of spice to the spinach mixture.
- Onion: 2 pieces
- Spinach: 200 g
- Cream: 100 ml
- Cheese: 100 g
3
Stuff the breast with creamy spinach mixture in the cuts.
- Chicken breast: 1 kg
- Spinach: 200 g
- Cream: 100 ml
- Cheese: 100 g
4
Chop garlic with nuts and coat the breasts.
- Garlic: 6 cloves
- Walnuts: 100 g
5
Place in a preheated oven (200°C) for 30 minutes until browned.
- Chicken breast: 1 kg
