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Recipe by Tammy Carmona

Stuffed Chicken Breast

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Stuffed Chicken Breast
Meat Meat
Medium Medium
6 Servings
Allergens

Contains

- Egg
2 Hours
Diets
- Gluten Free - Paleo - Low Carb - No Refined Sugar

Ingredients

Main ingredients

  • 6 boneless chicken breasts

  • 1 carrot, grated thinly

  • 1/4 teaspoon dried thyme

  • 2 eggs

  • 1 bag frozen spinach

  • 3 cloves crushed garlic or 3 cubes Gefen Frozen Garlic

  • 1 to 2 teaspoons Gefen Olive Oil

  • 1 onion, chopped small

  • pepper

  • 1 portabella mushroom

  • 1/4 teaspoon rosemary

  • salt

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

  • 1 cup potato starch, for dredging

  • paprika

Special Equipment

  • kitchen twine

Directions

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

Recipe tags

chicken chicken breast chicken cutlets cutlets gluten free mushrooms non-gebrochts non-gebrokts onions Pesach Sukkos
Stuffed Chicken Breast

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