💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Heat part of the olive oil and fry the garlic until fragrant.
⚙ Pan-fryingStoveFrying pan
3
Add the spinach and fry, until it shrinks. Let cool.
⚙ Adding to the hot fat and fryingStove
💡Wet vegetables make the dough soggy from the inside: fry or squeeze the spinach until no liquid is left, and cool before mixing with the cheese.
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4
In a bowl, mix the spinach, cream cheese and Parmesan, and season with salt and black pepper.
Bowl
5
Place each breast between two plastic bags and pound it into a rectangle.
Meat mallet
6
Place the filling on the chicken, roll up tightly and tie with kitchen twine.
Kitchen twine
7
Sprinkle the chicken with the salt.
8
Heat the olive oil in a skillet and brown the chicken on all sides about 5 minutes.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
9
Transfer the chicken to a baking dish.
Baking pan
10
Roast the chicken in a hot oven (190°C / 375°F) 25–30 minutes, until the center reaches 75°C (165°F).
⚙ Oven roastingOvenBaking pan
11
Let the chicken rest 5 minutes, slice and serve.
KnifeCutting board
425calories
54 gprotein
2 gcarbs
21 gfat
● protein 52%● carbs 2%● fat 46%
Per serving (292 g), of 4 servings
To assemble ·
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⚖ About the ingredients
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
🔧 Tools needed (8) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Meat mallet· Also works: Rolling pin (Rolling pin or heavy pot, between plastic sheets)
Bowl· Also works: Pot (None)
🧻 Consumables: Kitchen twine
By the steps, as the recipe is built now: another version or addition can change the list.
