Crispy Blue Cheese and Spinach Stuffed Chicken Breasts
Juicy breaded chicken breasts with a golden and extra crispy crust, stuffed with a powerful mix of melted blue cheese and tender spinach, complemented with nut pieces.
60 min
Medium
Internacional
4 servings
The story behind
This recipe is for bold flavor lovers. I love how the salty and complex flavor of blue cheese softens when melting with the spinach, creating a thick cream that surprises from the first bite. When cutting and serving the two halves on the plate, as in the photo, the cheese veins and the vibrant green are perfectly visible. It's a dish that seems like a restaurant meal, but can be made at home for a special dinner, accompanied by that rustic side of roasted beets and cream-sauce mushroom seen in the image.
Instructions
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1Open the chicken breasts by cutting them in half, without separating them completely, season with salt and pepper.
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2In a bowl, mix the chopped and lightly cooked spinach with the crumbled blue cheese, cream cheese, and chopped walnuts to form a paste.
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3Stuff each breast with the blue cheese and spinach mixture, making sure not to overfill. Secure with toothpicks if necessary.
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4Dredge each stuffed breast first in flour, then dip in beaten egg, and finally coat with breadcrumbs or Panko, pressing firmly.
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5Heat oil in a large skillet and fry the breasts over medium-high heat for about 6-8 minutes per side, until golden and cooked through.
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6Remove excess oil and let rest before cutting. Serve the breasts cut in half on a white plate, accompanied by roasted beets and cream-sauce mushrooms, as in the image.
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