Spinach Stuffed Chicken

Spinach Stuffed Chicken

with Coleslaw

Time

35 minutes

Serving

2 person

Level

Medium

Calories

550-650 kcal/serving
Ingredients We Send

36 gram

Mayonnaise

2 unit

Chicken Breast

40 gram

Parmesan

125 ml

Whipping Cream

1 unit

Carrot

1 teaspoon

Toz şeker

100 gram

Spinach

1 unit

Baking Paper

200 gram

Lahana

1 unit

Lemon

1 unit

Onion

1 tablespoon

White Wine Vinegar

6 unit

Tooth Stick

2 teaspoon

Garlic Flakes


Ingredients From Your Kitchen

Black Pepper

Salt

Olive Oil


Kitchenware
  • Pan
  • Cutting Board
  • Grater
  • Oven
  • Knife
  • Mixing Bowl
  • Lemon Squeezer
Nutrition Values / per serving
Tarif
1

Set your oven to 180 degrees and run it.

 

You'll use half of the onion for spinach, the other half for coleslaw.Chop one half into small cubes.(The other half can wait on the side.)

 

Wash the spinach and chop in the thickness of the fingers. (You can also use the handles.)


2

Take a frying pan on the stove and add 1 tbsp olive oil. When the oil in the middle heat warms up, start to sautée onions. After 3 minutes, add the spinach and stir for 4-5 minutes until they are tender.

 

Adjust the salt-pepper. Add the granulated garlic and stir. Add the whipping cream and cook for about 3 minutes. Add half of the parmesan and stir. 


3

Take your chicken breasts to the cutting board. To wrap the chickens like a burrito; place the spinach mixture closer to the side where you start to wrap. With the help of the spoon, put the mixture into the chicken in a straight line and start to wrap. 

 

When wrapping is finished, place the toothpicks not to be opened.



4

After wrapping the chickens, take it to the ovenware/tray and add the remaining spinach mixture and parmesan on it. Bake for 22-25 minutes until the baked chicken is cooked at 180 degrees.


5


For Coleslaw;finely chop the cabbage and take them into a mixing bowl. Add 1 teaspoon of salt and rub it in your hands. Grate the half onion and carrot. Add them into the cabbage. Add mayonnaise, white wine vinegar, sugar and juice of the half lemon, stir. Adjust the salt – pepper. Taste and if you would like you can add juice of the remaining lemon. 

 

You can serve your spinach stuffed chicken breasts with coleslaw salad.

 

Enjoy!