Tender chicken breasts stuffed with spinach and cheese recipe
- Easy to prepare
- 6 portions
- 60 minutes
For 6 portions
Ingredients
Preparation procedure
- Sauté the spinach in butter. Fry until all the water has disappeared.
- Squeeze the garlic into it, add a pinch of nutmeg, salt and pepper.
- Add the sour cream.
- Cut each breast so that a pocket forms. Fill each pocket with the spinach stuffing. Add cheese on top of the stuffing.
- Salt the breasts.
- Divide each pastry into two parts. From each part make a wrap for an individual breast. Cut the edges of each piece of dough into strips – As you can see in the photo. Do not cut through the entire piece. You need the base to remain intact. Adjust the strips to the size of the chicken breast.
- Wrap each breast in the prepared puff pastry coat and secure it by joining the strips.
- Place the prepared breasts on a baking sheet lined with parchment paper.
-
Brush with beaten egg and bake at 200 degrees, about 15-20 minutes.
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