Baked and Stuffed Chicken Breast on Spinach and Bell Pepper Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breasts
- 1 packet herbal cream cheese, approx. 50 - 200 g
- 1 tomato (s)
- 400 g creamed spinach, frozen
- 1 bell pepper (s)
- 100 g cheese, rated for ratin
- salt
- Seasoning salt, e.g., for chicken breast
Print Recipe
Pin Recipe Instructions
- Wash the chicken and pat dry. Then - depending on the size of the chicken breasts, cut pockets into the meat. Carefully rub the meat with the seasoning salt so that it is covered with the salt all around.
- Cut the tomato into small cubes and mix with the cream cheese. salt if necessary. Now carefully pour the mixture into the pockets of the chicken breasts.
- Put the creamed spinach, preferably already defrosted and drained, in a baking dish. Cut the pepper into small pieces and place on top of the spinach.
- Place the filled chicken breasts on top of the vegetables and sprinkle with the grated cheese. Cook in the oven at 200 ° C (fan oven) for approx. 40 minutes. The duration increases or decreases depending on the thickness of the chicken breasts.
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