Stuffed Chicken Breast with Spinach and Cream Cheese

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What`s there for dinner today?  How about Chicken breast,  stuffed with  Spinach, cream cheese . Super Combination!!!!

Ingredients:

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  1. Chicken Breast- 2
  2. Chopped Spinach – 1 cup
  3. Cream Cheese – ½ cup (For Recipe refer my blog)
  4. Parmesan cheese- 2 tblspn
  5. Freshly crushed Black pepper- 1 tspn
  6. Garlic grated – 1 tblspn
  7. Salt- 1 /2 tspn
  8. Olive oil – 1 tblspn

  Ingredients Side-

  1. Zucchini diced green & yellow- 1 cup
  2. Cherry tomatoes halved- 3
  3. Garlic chopped- 1-2 pods
  4. Black pepper- ½ tspn
  5. Salt to taste
  6. Olive oil – ½ tspn

    Ingredients Cream Sauce:

  1. Chopped onion- 1 tspn
  2. Chopped garlic – ½ tapn
  3. Cappers – 1 tspn
  4. Cream cheese – 1 tblspn
  5. Fresh cream – 1 tblspn
  6. White wine- 2 tblspn
  7. Salt & pepper to taste

Method:

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Slit 3/4th the Chicken breast down the side and make a pocket. Be careful not to slit the whole.

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Coat these with  salt,  pepper and 1 tspn of olive oil. Keep aside.

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Wilt the chopped spinach in a pan. Let the moisture dries up. Transfer in a bowl.

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Add cream cheese, parmesan cheese, grated garlic, salt, pepper & 1 tspn of olive oil. Mix up all nicely to make the stuffing.

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Pre heat the oven or Air fryer in 200 degrees  Celsius for 10 mins.

In the mean time put the spinach stuffing in side the pocket of the chicken breast. Push the stuffing deep inside with back of a teaspoon. Fill up both the breast pieces. Line up a silver foil with olive oil. Place the Breast pieces over it.

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Place it in the grill basket of the Air Fryer. Cook it in 160 degrees for 10 mins.

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Take out, baste it with oil or butter and cook for another 5 mins. Till the upper crust is lightly browned.

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 If cooking in oven. Then put the silver foil in a baking dish.  Cook it for  15 mins. Baste it with oil or butter and put it back. Cook for another 10-15 mins.

When the chicken is in oven. Prepare the sides and the sauce.

Heat 1 tspn olive oil in a pan. Add garlic. Fry till lightly coloured. Add  zucchini. Stir fry on high heat till lightly coloured.

Add Tomatoes. Fry till roasted. Take out and keep aside.

In the same pan add 1 tspn oil. Add chopped garlic and onion paste. Fry till translucent.

Add cappers. fry then add cream cheese and fresh cream. Stir for 1/2 min. Add 2 tblspn wine. Stir to mix up all well and let it boil. The sauce is ready.

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Plate it for serving with sautéed vegetables and cream sauce. Arrange it as per your choice whole breast or slitted in two pieces.

 

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