Spinach-Stuffed-Chicken-Breast

Spinach Stuffed Chicken Breast– I thought I would make Russian food Chicken Kiev. But it takes about a month’s worth of butter, but I can’t believe it. So I decided to make a healthier version.

In Chicken Kiev, a mixture of butter and arb is poured into the chicken breast, soaked in egg, rolled in bread crumbs, and fried in red oil. The way I made the Spinach Stuffed Chicken Breast is delicious and low calorie complete.

Ingredients for Spinach Stuffed Chicken Breast –

  • Chicken breast- two pieces
  • Olive oil- four tablespoons
  • Garlic koa- four.
  • Parsley – One tablespoon crushed.
  • Salt- to taste.
  • Eggs- without yolk, white part- two.
  • Spinach- one cup, chopped.
  • Mayonnaise- I took low-fat mayonnaise from avocado oil One spoon.
  • Pure Kasundi – one spoon
  • Pepper – half a teaspoon
  • panko breadcrumbs (another will do) – one cup.
  • Flour – a little.

Cooking recipe of Spinach Stuffed Chicken Breast

  • Put salt and pepper in both the chicken breasts and set aside.
  • Then to make pur, fry garlic in a teaspoon of oil and add spinach.
  • When the vegetables are soft, remove them from the heat and rub them with parsley, mayonnaise, and cassava.
  • Place the chicken breast on a plate and carefully cut the middle part with a small knife to make a pocket.
  • Fill it with a cold filling.
  • If the pockets of the full pockets are not closed, you can close the mouth with a toothpick.
  • Place the flour, eggs, and panko breadcrumbs in three consecutive pots.
  • Carefully roll the chicken breasts in flour, dip in eggs, roll in bread crumbs again and sprinkle with oil in an oven-safe.
  • Sprinkle the remaining olive oil on the chicken breast.
  • Then bake at 350 degrees Fahrenheit (149 degrees C) for about fifteen minutes.
  • You can braille for five minutes in the end to bring redness.
  • If you have already made the chicken breast and refrigerated it, you can bake or fry it at any time.

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