Spinach & Cheese-Stuffed Chicken Breast with Tomato & Carrot Cream Sauce
By Yosra Shohayeb • February 21, 2016
This recipe is the runner-up to #MyBestDish cooking competition.
This recipe is perfect for any occasion. It’s super easy and tasty too! For #MyBestDish competition I chose to make spinach and cheese stuffed chicken with tomato and carrot cream sauce. The taste of the cheese and the sweetness of the sauce blend perfectly together; a match made in heaven! For this dish I chose grilled vegetables as my side (vegetables, olive oil, salt & pepper for 10 minutes in a pan). However, you’re free to change your side to baked potatoes or pasta (which the sauce will complement perfectly). Give it a try and tell me how it went.
- 1 handful spinach - سبانخ
- 2 tablespoon feta cheese - جبنه فيتا
- 2 tablespoon mozzarella cheese - جبن موتزاريلا
- 1 small onion - بصلة
- 2 pinch salt - ملح
- 2 pinch black pepper - فلفل أسود
- 2 pinch sumac - سماق
- 1 teaspoon vinegar - خل
- 3 teaspoon olive oil - زيت زيتون
- 3/4 cup boiling water - ماء ساخن
- 1 chicken breast fillet - صدور فيليه الدجاج
- 1 tablespoon olive oil - زيت زيتون
- 1 tablespoon butter - زبدة
- 2 large carrots (chopped) - جزر
- 2 tomatoes (chopped) - طماطم
- 1/2 onion (chopped) - بصلة
- 1/2 teaspoon oregano - أوريجانو/ زعتر
- 1/2 teaspoon sugar - سكر
- salt and pepper - ملح و فلفل
- 1 garlic clove - فص ثوم
- 1/2 cup cooking cream - كريم الطهي
Step by step
- Create a pocket in the top of the chicken breast with a thin knife. Reach the sides at the end with the knife without cutting through. Gently create a pocket for the stuffing.
- Season chicken with salt, pepper, sumac, vinegar & 1 teaspoon olive oil. Leave in the fridge for 30 minutes to marinate.
- In a medium pan, heat one tablespoon olive oil and fry 1/2 minced onion together with the spinach for about 3 minutes. Remove from heat and set aside.
- After it cools, add feta cheese & mozzarella and mix until well-combined.
- Gently stuff the chicken with the mixture making sure not to tear the chicken.
- Close the chicken pocket opening with toothpicks. If chicken opens from any other sides, make sure to close it with toothpicks as well.
- Heat one tablespoon olive oil in a pan. Add chicken then stir in 3/4 cup boiling water. Cover and leave for 20 minutes.
- Remove this chicken sauce from the pan and set aside. Do not throw away, you'll need it later.
- Add another tablespoon of olive oil. Fry the chicken on all sides for about 5 minutes.
- Return the sauce to the chicken pan and bake in the oven. This step is important so the chicken is moist and juicy. Leave in the oven for 8 minutes (4 minutes each side).
- Remove chicken from the oven and cut it into thick slices (as shown in the photo).
- To prepare the tomato & carrot cream sauce: sauté sliced carrot in 1/2 tablespoon of butter and 1/2 tablespoon of olive oil over medium heat for 10 minutes. Add chopped onions, 1/2 tablespoon of olive oil and sauté for another 5 minutes. Add minced garlic, sugar, oregano and chopped tomatoes. Leave to simmer for 25 minutes. Blend the mixture in a food processor until smooth then use a sieve or colander to get rid of the extras. Gently warm the sauce over medium heat. Add cream, salt & pepper and the rest of the butter. Stir the sauce for 5 minutes and dilute it with some water if it's too thick. Spoon over the chicken and enjoy this mouth-watering dish.
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