Filled Chicken Breast in Marsala Sauce on Gorgonzola Spinach
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken breast fillet (s), alternatively turkey breast
- 1 onion (s)
- 125 ml Marsala
- 8 slices ham, lean
- 400 g spinach, frozen
- 100 g Goronzola
- 1 tablespoon tomato paste
- 125 ml Cremefine, for whipping
- 2 bay leaves
- 2 tablespoon oil, (rapeseed oil)
- 1 tablespoon cornstarch
- 1 pinch (s) salt
- 200 ml chicken broth
- 1 pinch (s) pepper
- 1 pinch (s) nutmeg
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Wash and dab the chicken breast and carefully cut a pocket. Peel the onion and cut into wedges. Mix the thawed spinach with the Gorgonzola well. Season with salt, pepper and nutmeg.
- Season the chicken breasts inside and out with salt and pepper. Pour the spinach mixture into the chicken breasts, wrap two slices of ham and pin. Heat the oil in a deep pan, fry the chicken breasts in it on all sides. Add onion wedges, sauté briefly and then deglaze with Marsala, allow to reduce a little. Top up with the broth, tomato paste and Cremefine, stir in. Add bay leaves. Bring to the boil and cook with the lid on over medium heat (about 20 minutes).
- Then remove the chicken breast and keep warm. Season the sauce with salt, pepper, sugar and nutmeg and thicken a little with the cornstarch mixed in with cold water. Heat the rest of the spinach, season with salt, pepper and nutmeg if necessary. Put the meat back into the sauce and heat it up. Serve the gorgonzola spinach with the meat. Bon Appetit!
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