This is a quick easy recipe which can be stuffed with a variety of alternatives
This recipe serves 2 people
Ingredients:
2 Chicken breast
Handful of baby Spinach leaves
4-5 Tablespoons of Philadelphia Cheese ( Low Fat )
White flour to coat the chicken breast
Butter
2-3 cloves of garlic
Salt & Pepper
Method:
Tips:
Instead of coating the chicken breasts with flour you can wrap them with bacon or parma ham.
The breast can be stuffed with ham too.
The pan in which you have fried the chicken in can then be used to make a sauce. Just add some stock or wine and reduce until thick.
This recipe serves 2 people
Ingredients:
2 Chicken breast
Handful of baby Spinach leaves
4-5 Tablespoons of Philadelphia Cheese ( Low Fat )
White flour to coat the chicken breast
Butter
2-3 cloves of garlic
Salt & Pepper
Method:
- Preheat the oven to 200°C.
- Split the chicken breasts down the middle, making a pocket in each, and spoon the cheese onto it. Add wilted spinach.
- Close the pocket to contain the cheese & spinach, and then wrap each chicken breast and seal it using a toothpick. Dip the breast in flour .
- Heat the pan , add a knob of butter, add finely chopped garlic and shallow fry the breasts enough to seal the juices.
- Place the chicken in a non-stick ovenproof dish and bake for 20–25 mins until the chicken is thoroughly cooked and the juices run clear when tested with a skewer
- .
- Leave to cool slightly and then cut the chicken in half to expose the melted cream cheese. Simply serve with the mixed salad.
Tips:
Instead of coating the chicken breasts with flour you can wrap them with bacon or parma ham.
The breast can be stuffed with ham too.
The pan in which you have fried the chicken in can then be used to make a sauce. Just add some stock or wine and reduce until thick.
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