Chicken breast stuffed with spinach and cheese

If you want a simple dish for a quick, tasty dinner and make you look like a professional this recipe of chicken breast stuffed with spinach and cheese , it will be the right choice for you.

This recipe is a way to give back to a dish, as instead of baking, stewing or roasting your breasts, you can give them a completely sophisticated touch, following a few simple steps. So I leave you with this recipe:

Ingredients

• 2 boneless chicken breasts
• 1 cup of cottage cheese
• 2 cups of spinach
• Medium onion
• Olive oil
• 1 clove of garlic
• Salt and pepper

Preparation

This recipe is quite simple, just keep in mind not to spend on the chicken cooking time, so that it is not you too dry.
To start put to rest for a few minutes the spinach in a bowl of lemon water, thus shall put away you a little bitter taste that sometimes have some vegetables. Leave it for 10 minutes, then remove it, wash it thoroughly and reserve.
Tools into two parts both breasts, ensures that the parts you are as flat as possible, add a few drops of olive oil and season chicken breasts on both sides, reserve them for later. Proceeds to chop the onion finely and set aside in a bowl.
Heat two tablespoons of olive oil over medium heat and saute the onion for a few minutes, proceed to add the garlic, spinach and cottage cheese. Try the taste and pepper to your taste. Stir for a few minutes and removed all the fire to let it cool down.
Put to preheat the oven to 180 degrees. Take your breasts, spread them out and put a little of the mixture you just prepare, avoiding the edges. Lengthened the breasts, secure them with a stick and, in the same pan that you skipped the filling, seal the chicken with a little oil.
In a container appropriate for baking, put your sealed breasts and enter them in the oven, leave the chicken to cook for at least 15 minutes. Remember that you must monitor the cooking so that it is dry or burn out.
Once you are ready you can remove it from the heat and serve with a good salad.

Additional tips

• Garlic tend to Brown very fast, for which we recommend to be very aware of your preparation when you additions to the Pan, so not too browned.
• For filleting the chicken, take the two portions that you leave of the hemispheres of the breast and open them making a butterfly cut.
• A good way to marinate the chicken is, after pepper it, let it stand with a little white wine .
• Seal the chicken (lightly fried it everywhere) in this way will prevent this lose too many juices during baking.

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