Summary

Ingredients

• 300 g spinach leaves, frozen (fresher is course better)
• 3 tablespoon cream cheese, (double cream setting)
• 4 chicken breast fillet (s)
• 1 cup cream
• 1 cup crème fraîche
• salt and pepper
• 2 tablespoon butter
• 2 tablespoon flour
• nutmeg
• Wine, white
• parsley
• garlic
• Lemon juice

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Instructions

1. Thaw the spinach (blanch - if fresh), wring it out well and season with salt, pepper, nutmeg and garlic. Put the spinach and cream cheese in a saucepan, let it melt slowly and mix both well.
2. Cut pockets into the chicken breast fillets (side cut) and add the spinach filling. Seal the opening with toothpicks and season the fillets with salt and pepper, brush with a little oil and place in a baking dish.
3. Bake the chicken breast at 220 ° for about 30 minutes.
4. In the meantime, prepare the sauce: Make classic roux, i.e. melt the butter and mix with the flour to a creamy mass. Add the cream and crème fraiché and let everything simmer.
5. Season to taste with salt, pepper, nutmeg, garlic, white wine and lemon juice, sprinkle with parsley and later serve as a sauce with the chicken.
6. Potatoes, roasted potatoes or pasta go very well as a side dish. If you like, you can also bake the meat with Gouda cheese - it tastes wonderful.