Filled Chicken Breast with Fine Cream Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 clove garlic
- 1 onion (s)
- 3 teaspoons olive oil
- 150 g spinach leaves (frozen)
- Salt and pepper, pepper
- Nutmeg, grated
- 2 thin chicken breast fillet (s) (10 g each)
- 1 teaspoon mustard, medium hot
- 50 g mozzarella
- 1 onion (s), red
- 250 ml vegetable stock
- 4 tablespoon goat cream cheese
- 1 tablespoon parsley, chopped
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Finely chop the garlic and onion and fry in 1 teaspoon olive oil. Add spinach and season well with salt, pepper and nutmeg.
- Cut open the chicken breast fillet, pound until flat, season with salt, pepper and brush with 1 teaspoon of mustard. Dice the mozzarella and spread over the meat with the spinach. Roll up and secure with wooden sticks.
- Fry the filled chicken breast in 1 teaspoon olive oil and cook in a preheated oven at 180 degrees for about 10 minutes.
- For the sauce, finely chop the red onion and fry half in 1 teaspoon olive oil. Pour in the stock, bring to the boil, stir in the cheese and parsley and season with salt, pepper, sugar and nutmeg.
- A fresh tomato salad and ciabatta bread goes well with it.
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