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Cheese and Spinach Stuffed https://www.metro.ca/userfiles/image/recipes/Poitrines-poulet-farcies-fromage-epinards-4915.jpg PT20M PT25M PT1H00M
Mix together the cheese, garlic and parsley.Place the chicken breasts between two sheets of waxed paper and, using a mallet or a rolling-pin, flatten them until they are about 1/2 inch (1 cm) thick. Spread about 2 Tbsp. (30 mL) of stuffing over 2 spinach leaves placed on each chicken breast. Roll the breasts and fasten using tooth-picks.Refrigerate for 15 minutes.In a non-stick skillet, heat the oil over medium-high heat. Add the stuffed breasts and cook, turning them over once in a while, for about 3 minutes or until golden.Add the broth and reduce over medium-low heat. Cover the pan and cook for about 20 minutes, or until the juices flowing from the meat are clear or when a meat thermometer indicates an internal temperature of 170°F (77°C).
4
3 7 5 2
4 large half-breasts of boneless chicken 3 Tbsp. (45 mL) vegetable oil and/or butter 1/2 cup (125 mL) chicken broth
Cheese and Spinach Stuffed

Cheese and Spinach Stuffed

Rate this recipe
7 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:25
COOKING
1:00
TOTAL TIME
Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    large half-breasts of boneless chicken
  • 3 Tbsp.
    (45 mL)
    vegetable oil and/or butter
  • 1/2 cup
    (125 mL)
    chicken broth

  • stuffing

  • 1/2 cup
    (125 mL)
    cottage cheese or ricotta cheese
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    GIVAT CREAM CHEESE

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  • 1/2 cup
    (125 mL)
    low fat swiss or mozzarella cheese, grated
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    HAOLAM OR SCHTARK SHREDDED CHEESE OR HAOLAM STRING CHEESE

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  • 1
    clove of garlic, minced (optional)
  • 1/2 tsp.
    (2 mL)
    parsley, chopped
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  • 8
    whole Spinach leaves
Imprimer ma sélection

Preparation

Mix together the cheese, garlic and parsley.

Place the chicken breasts between two sheets of waxed paper and, using a mallet or a rolling-pin, flatten them until they are about 1/2 inch (1 cm) thick. Spread about 2 Tbsp. (30 mL) of stuffing over 2 spinach leaves placed on each chicken breast. Roll the breasts and fasten using tooth-picks.

Refrigerate for 15 minutes.

In a non-stick skillet, heat the oil over medium-high heat. Add the stuffed breasts and cook, turning them over once in a while, for about 3 minutes or until golden.

Add the broth and reduce over medium-low heat. Cover the pan and cook for about 20 minutes, or until the juices flowing from the meat are clear or when a meat thermometer indicates an internal temperature of 170°F (77°C).

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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