Chicken baked with spinach in the oven
Kitchen equipment and utensils: cutting board, knife, blender, baking dish, silicone brush, tablespoon and teaspoon, oven, plates to serve. Ingredients
Chicken breast 3 pieces.
Fresh spinach 200g
Olive oil 3 tsp.
Salt to taste
Provencal herbs to taste
Freshly ground pepper mix to taste
Bryndza 100-150 gr.
Step by step Cooking Load...
Rinse fresh spinach (200g), dry and chop randomly. Put chopped spinach into a blender bowl and blend until smooth. Rinse the chicken breasts (3 pieces) and pat dry with paper towels. Cut each breast lengthwise. Salt, pepper, and sprinkle with Provencal herbs or chicken seasoning on the breast spread. On one half of each breast turn, using a tablespoon, place spinach chopped in a blender and then diced bryndza (100-150 grams). Cover the stuffing with the other half of the breast so that the stuffing is inside. For convenience, you can staple the edges of the breast with a toothpick. Transfer filled breasts to a baking dish. Salt, pepper and sprinkle the spices on top of the breasts again. Brush the breasts with olive oil (about 1 teaspoon) using a silicone brush. Send breasts to bake in pre-heated to 200 degrees Celsius for 30-35 minutes, without covering the form. At the end of time, the appetizing chicken with a delicious juicy stuffing of spinach and brynza is ready. Serve the ruddy hot chicken with spinach with any side dish. The side dish can be pasta, boiled or baked potatoes, brown rice, bulgur or other porridges. Chicken with spinach will also go well with an arugula salad and fresh cherry tomatoes, garlic sauce or spicy tomato ketchup.