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chicken breast is washed, dried, oiled,
season with salt and pepper and fry on both sides on the grill or in a Teflon pan.
the spinach is washed and put to suffocate in a pan with 2-3 tablespoons of water, covered with a lid for 5-10 minutes.
then drain the chop.
finely chop the onion and cook in butter,
add the paprika, then the spinach, salt and pepper to taste. cook together for another 5 minutes
it is served with chicken breast.
Method of preparation
The chicken breast is sliced and then beaten as for the slices, seasoned with salt and pepper.
Put a little oil in a hot pan, add the onion and finely chopped garlic, add the spinach (washed and dried) and then cook for about 5 minutes. until the water it leaves decreases, add salt and pepper to taste.
Take a piece of chicken breast, place the spinach in the middle and over a slice of cheese, and then wrap (image 5).
I left each package folded in food foil and put them in the fridge for approx. 1 hour (img.6).
Each packet of chicken is given through flour, egg, breadcrumbs and then fried in hot oil.
Serve with a garnish of natural potatoes and yogurt sauce or rice pilaf and yogurt sauce :)
- chicken meat (chest or thighs)
- 300g rice
- 200g fresh spinach or canned
- 2 carrots
- 2 medium onions
- a clove of garlic
- salt and pepper
- 2 tablespoons oil
Method of preparation
The rice is chosen and soaked an hour before cooking.
The chicken is washed and cut into suitable pieces, then boiled in water with a little salt. Meanwhile, wash and clean the vegetables. If you have fresh spinach, it must be washed, cleaned of woody tails and put in a pan soaked with a little oil and salt.
After the chicken has cooked for about 20 minutes, put it in a saucepan in 2 tablespoons of oil. When the meat has taken on a little color, add the onion and the fish cut into small pieces. Do not leave for more than 3 minutes and add the well drained rice, then pour over it the soup in which the chicken was cooked until you cover the rice about 2 times. Turn the heat to maximum and when it starts to boil, turn the heat to low and put the lid on. Leave for about 12 minutes.
After this stage it must be checked rice if it still needs water and add spinach and finely chopped garlic. Leave on low heat for another 5 minutes and check that the rice is cooked well.
At the end, season with salt and pepper and turn off the heat. Leave for half an hour for the flavors to blend. Spinach with rice can be used as a garnish for any kind of steak or fish, adding an important addition to its taste.
Chicken breast stuffed with spinach & # 8211 video recipe
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Recipe of chicken breast stuffed with spinach and cheese is ideal when you no longer know how to cook chicken. Chicken is the most consumed meat and we are always looking for ways to cook it. We usually cook the chicken breast on the grill, possibly with some spices. For this reason, it seems to us that it is bland, that it has no taste, that it is diet meat. In fact, it is a lean but tasty meat, if we prepare it properly. Chicken breast has very little fat and dries very quickly, so it should not be overcooked, just enough to be cooked.
For this recipe for chicken breast stuffed with spinach I used Happy Chicken from Agricola. It is a slow growing chicken, fed with cereals and is very tasty. I like it because it reminds me of the taste of country chicken. To keep it as juicy as possible, I chose to fill it with spinach. I really like spinach, and in combination with cheese it's great. I love spinach with cheese, it seems the perfect combination, and spinach pie and cheese is one of my favorites.
I used fresh spinach which I cooked with onions and garlic. Of course you can also use frozen spinach, but you will have to cook a little longer because it will leave more water. Over the spinach mixture I added cream cheese and cow's milk. Cream cheese can be natural or green, and telemeau can be of any kind. Cow, sheep or even goat. If necessary, you can also use Greek feta because it is very close to our telemeau.
The chicken breast is beaten with a sledgehammer to thin it and to have a uniform thickness. Fortunately, the Happy Chicken from Agricola is not thick, so there was no need to thin it before with a knife. If you have a thicker chicken breast, use the knife first to get thinner pieces that you can flatten more easily. To cook this chicken breast stuffed with spinach, I chose to use the oven. In this way there was no need to fry the meat in oil, and the preparation is easier and more dietary. You can serve it with anything and I assure you that it will be wonderful. For another delicious chicken idea, you can also try the recipe monastery chickens. A delight!
Chicken breast fit with spinach
Here's a great tip for a tasty or healthy lunch or dinner, a chicken and spinach dish that you can prepare in 30 minutes. High protein content, low carb content and low calorie make this recipe ideal in the diet. Chicken breast fit with spinach can be served as such, with rice, potatoes, couscous or vegetables. Try this tasty recipe by chicken with healthy and fit spinach.
This recipe is one of my favorites and I repeat, it is very easy to prepare, so beginners should not hesitate to try it. It will be to the liking of all those who are trying to lose weight or who want to prepare their figure for the holiday at sea. In this recipe I replaced the meat with frozen spinach and kept the quantities so that I reduced the caloric content of this food, but it is just as filling. You can serve it without any garnish, the decision is yours alone. I wholeheartedly recommend adding mozzarella and corn to the recipe, I could not imagine this food without those ingredients. Believe me, everyone who has tried the recipe so far has fallen in love with it. In addition to the fact that this chicken with spinach is rich in protein, it has a high content of vitamins and minerals, and the amount of fiber is also appreciable.
So, if you are looking for a tasty, dietary and fit recipe for a high protein lunch or dinner, this is the place for you :)
Boil the chicken breast in water with a little salt and carrot. Leave them to cool and cut them into thicker slices. Heat the oil, add the julienned onion, the peeled garlic, leave for a few seconds, then the chicken breast and, in turn, the zucchini and the eggplant, well washed and dried, cut into rounds. Leave for 10 minutes, add salt and pepper and turn off the heat. Serve with broken lettuce, olives, chopped tomatoes and sprinkled, to taste, with lemon juice.
1 chicken breast
3 tablespoons butter
3 tablespoons breadcrumbs
1 pinch of salt
hot pepper powder