Stuffed Chicken Breast

 

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• Cooking and Prep: 2 h
• Serves: 6
• Contains:

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Ingredients (16)

Special Equipment

• kitchen twine

Main ingredients

• 1 to 2 teaspoons Gefen Olive Oil

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  Gefen Olive Oil

• 1 onion, chopped small

• 3 cloves crushed garlic or 3 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1 carrot, grated thinly

• 1 portabella mushroom

• 1 bag frozen spinach

• 2 eggs

• 1/4 cup Baron Herzog Chenin Blanc or other white wine

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  Baron Herzog Chenin Blanc

• 1/4 teaspoon dried thyme

• 1/4 teaspoon rosemary

• salt

• pepper

• 1 cup potato starch, for dredging

• 6 boneless chicken breasts

• paprika

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Start Cooking

Prepare the Stuffing

1. In a small sauce pan stir fry all for the ingredients for the filling starting with the onion, the mushroom etc.

2. After the wine has evaporated starch each piece of chicken breast and fill up with the filling and close it up with a thick thread so it shouldn't open.

Prepare the Chicken

1. Spice the chicken with mix of olive oil, salt, pepper, and paprika on the outside.

2. Cook the chicken in a preheated oven at 350 bake untill tender.

3. Let cool for 30 minutes and then slice.

Credits

Photography: Schon