A chicken breast with a pocket cut along its length, stuffed with spinach wilted with garlic and cheese, closed with a toothpick, seasoned, briefly browned in a skillet and baked in the oven until cooked through. Sometimes the breast is butterflied, rolled around the filling and tied with twine (roulade).
💡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
Cook the spinach and garlic in a skillet until the spinach wilts. Drain and squeeze well.
StoveFrying panColander
💡Squeeze the spinach well: liquid left in it leaks out of the pocket in the oven, and the filling turns watery.
3
Cut a pocket along each breast, without cutting all the way through.
KnifeCutting board
4
Divide the spinach and the cheese among the pockets, and close them with toothpicks.
Toothpick
5
Sprinkle the chicken with the paprika, salt and black pepper.
6
Heat the olive oil in a skillet and brown the chicken 2 minutes per side.
⚙ 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.
7
Roast the chicken in a hot oven (190°C / 375°F) 20 minutes, until the chicken is golden and cooked.
⚙ Oven roastingOvenBaking pan
390calories
53 gprotein
2 gcarbs
18 gfat
● protein 56%● carbs 2%● fat 42%
Per serving (286 g), of 4 servings
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Paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Paprika →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
🔧 Tools needed (7) · 🍳 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)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
🧻 Consumables: Toothpick
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Steamed spinach in the filling · Parsley in the filling · Sage in the filling · Salt in the filling · Black pepper in the filling · garlic · Paprika · Thyme in the coating · The rest of the oil for brushing (words) (in the rest of the olive oil) · Rest before slicing (minutes) (10) · Trussing twine · Browning on all sides (total minutes) (5) · Serving (with rice) · Second cheese in the filling · Nutmeg in the filling
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