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Stuffed free-range chicken breast with spinach and feta

Super super spicy, super tasty - All from one pan!

Ingredients

Preparation

 

  • 2 pck. free range chicken breast filet
  • 250g baby spinach
  • 1 onion
  • 2 cloves of garlic
  • 100g feta
  • 1 handful of almonds
  • 200g crème fraiche
  • Oil
  • salt & pepper

For the side dish: arugula salad:

 

  • 150g arugula
  • 50g dried tomatoes
  • 1/2 apple
  • Parmesan cheese
  • lemons juice
  • olive oil
  • 1/2 tsp mustard
  • 1/4 tsp maple syrup
  • salt & pepper
Print recipe

Preparation

  1. Peel and finely chop the onion and garlic. Fry in a pan with a little oil until golden.
  2. Add washed baby spinach, then feta and creme fraiche and stir everything together well, cook for 5 min. Season with salt and pepper.
  3. Cut free-range chicken breast in the middle and top with spinach-feta stuffing.
  4. Cover baking dish with oil and put out stuffed chicken breast.
  5. Bake in preheated oven at 200 degrees (convection oven) for 25 minutes.
  6. Fry almonds in hot pan for about 5 minutes, let cool and chop finely.
  7. Take out finished chicken breast and serve with almonds.

Side dish: clean arugula, chop apple and sun-dried tomatoes. For the dressing, mix olive oil, mustard, maple syrup, salt and pepper. Add all ingredients to the bowl and mix well. Serve with parmesan cheese.

Bon appétit!

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