LOW CARB UND KETO FREUNDLICH! DIESES MIT SPINAT GEFÜLLTE HÜHNCHEN IST EIN



Spinach Stuffed Chicken Breast has quickly become one of my all-time favorite recipes. I love all the recipes I post on CR (at this point we are over 1000…isn’t that CRAZY?!), but some really stick out to me as exciting right from the moment they’re made.


INGREDIENTS

4 chicken breasts
salt and pepper to taste
3 tablespoons canola peanut or olive oil
2 cups fresh baby spinach leaves
1 5.2 ounce package garlic-herb cheese, such as Boursin cheese
½ cup dry white wine optional


INSTRUCTIONS
  1. Cut about a 3-inch wide pocket into the thick side of each breast almost to the other side, but do not cut all the way through. Season both sides of each breast with kosher salt and freshly ground black pepper.
  2. Heat oil & butter in a large skillet over medium-low heat. Turn the heat to medium.
  3. Place the spinach in the skillet and sauté the spinach about 30 seconds, just long enough to wilt but not burn. Dab the spinach on a paper towel to remove excess oil.
  4. In a medium bowl, mix the cheese and spinach until combined. Stuff the chicken breasts with the spinach/cheese mixture and secure the breasts with toothpicks.
  5. Place the breasts in the hot skillet and leave for 4 minutes or until the chicken turns golden brown. Carefully turn the breasts over and cook another 3 minutes or until golden brown.

Full instructions recipe visit: https://www.thecookierookie.com

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