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Recipe for Stuffed Chicken with Spinach and Cheese

21 August 2014 Recipes Passagem Gastronômica - Receita de Frango Recheado com Espinafre e Queijo

One way to vary the typical week of grilled chicken is to make a stuffed version. There are various ingredients that can be used to fill the chicken, like tomato, cheese and mushrooms. Lately I've done enough this chicken recipe stuffed with spinach and cheese that is very tasty and lighter. The recipe with spinach is a mere suggestion, because you can vary the ingredients you prefer.

Recipe for Stuffed Chicken with Spinach and Cheese
Ingredients
  • 2 chicken breasts (180g near each)
  • 160g spinach
  • 100g of cottage cheese
  • 2 cloves garlic, squeezed
  • 1 tablespoon of butter
  • Salt, pepper and nutmeg
  • Olive oil or
Preparation
  1. Clean the spinach and remove the cables (taught the correct way to prepare spinach this post). Place butter in a saucepan and when melted add the garlic leaving sauté for a few seconds. Then, add spinach and cook until it is in a darker shade of green. Season with salt, pepper and nutmeg. When ready place in a colander and squeeze to remove excess water. Place the spinach in a bowl, add cottage cheese, mix and season with more salt, pepper and nutmeg if necessary. Reserve.Limpe the chicken breast, but careful not to remove the smallest steak that usually comes along with most of the breast. With a small knife make an incision in the middle of the chicken in almost its entire length (leaving only about 1 the ends cm) without going through the chest. From that center cut go through the knife to open this cut laterally creating a sort of hole in the chicken. It sounds complicated but the description is quietly making (see photos below).
  2. In this hole you created start putting the spinach filling with cottage to fill it (you do not necessarily need to use all the stuffing that prepared), and then close with the filet which came stuck with the main part of the chest. If by chance you buy the chicken fillet without this make an incision on the side of chicken and then increase the hole until almost the other end and fill the side (this video shows how to make).
  3. Cut some pieces of string and tie the chicken so it does not open during cooking. Then season with salt and pimenta.Em a very hot and preferably nonstick frying pan put a little oil or olive oil. Place the breasts with the part where he made the incision directly into the first pan. If you start to stick put a little oil and gently release the part that stuck in the pan. Brown entire surface of the chicken and then put in a form (or in the same pan you used if it can go in the oven) and bake at 180C for about 15 minutes or until the chicken is no longer pink inside (to check I oven retreat and make an incision in a thick part of the chest to see the inside).
  4. Remove from oven and cut the strings. You can serve the entire breast or cut into slices.
http://passagemgastronomica.com.br/2014/08/receita-de-frango-recheado-com-espinafre-e-queijo/

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