If you’re getting tired of repeatedly preparing just a slice of chicken breast with rice or potatoes, let’s experiment together and try a simple spinach, cheese, and sun-dried tomatoes stuffed chicken breasts. This refined flavour combination will captivate you from the first bite. The only decision left is what to serve it with—will it be a salad, or will you opt for rice?
Start by preparing the filling. Spray a pan with olive oil, add chopped garlic, sauté until golden brown, and then add chopped spinach. Sauté until wilted. Clean the chicken breasts, cut them lengthwise into two slices, and flatten them over plastic wrap to ensure even thickness. Season the chicken with salt and pepper, on top, place a layer of spinach and some sun-dried tomatoes, and finish with a sprinkle of Parmesan.
Fold the chicken breasts in half, creating a pocket, and secure it with toothpicks. For a more advanced option, you can roll it into a roulade.
Heat a pan sprayed with olive oil, and sear the wrapped chicken until golden brown on all sides. If needed, you can also bake it in the oven (approximately 15 minutes at 170 °C), but it’s not necessary for thin meat slices. At this point, all you need to do is to pick a side and serve it all up!
We used a vegetable salad as a side, which can be complemented with, for example, ZERO dressing. Alternatively, rice, couscous, or potatoes are excellent choices.
Feel free to share your creations with us on social media using the hashtag #gymbeamcom.
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