Name: Stuffed free-range chicken breast with spinach and feta
Cuisine: Française

Ingredients

Preparation

2 pck. free range chicken breast filet
250g baby spinach
1 onion
2 cloves of garlic
100g feta
1 handful of almonds
200g crème fraiche
Oil
salt & pepper

For the side dish: arugula salad:

150g arugula
50g dried tomatoes
1/2 apple
Parmesan cheese
lemons juice
olive oil
1/2 tsp mustard
1/4 tsp maple syrup
salt & pepper

Print recipe

Preparation

Peel and finely chop the onion and garlic. Fry in a pan with a little oil until golden.
Add washed baby spinach, then feta and creme fraiche and stir everything together well, cook for 5 min. Season with salt and pepper.
Cut free-range chicken breast in the middle and top with spinach-feta stuffing.
Cover baking dish with oil and put out stuffed chicken breast.
Bake in preheated oven at 200 degrees (convection oven) for 25 minutes.
Fry almonds in hot pan for about 5 minutes, let cool and chop finely.
Take out finished chicken breast and serve with almonds.

Side dish: clean arugula, chop apple and sun-dried tomatoes. For the dressing, mix olive oil, mustard, maple syrup, salt and pepper. Add all ingredients to the bowl and mix well. Serve with parmesan cheese.

Stuffed free-range chicken breast with spinach and feta

Ingredients

Preparation

Bon appétit!

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Stuffed free-range chicken breast with spinach and feta

Ingredients

Preparation

Bon appétit!

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Free-range chicken breast with asparagus on a bed of polenta

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