Chicken Breasts Stuffed With Spinach And Emmental (10 Ingredients)

Sherry M Watson
Ratings : 4.2 ⭐ from 1719
⌛ 1 hour
🗒️ 10 ingredients
👩‍🍳 2 servings

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Today's special is the chicken breasts stuffed with spinach and emmental. This enjoyable recipe is easy and quick to prepare.

All you require are 10 ingredients and the readiness to follow 4 easy steps.

Chicken Breasts Stuffed With Spinach And Emmental (10 ingredients)


  • 6-8 white button mushrooms, cleaned and trimmed
  • 1 shallot
  • 1 clove garlic
  • 1 tsp fresh sage, finely chopped
  • 1/4 cup brandy
  • 1 cup (loose) baby spinach
  • 1 cup grated emmental cheese
  • 4 chicken breast fillets, boneless and skinless
  • 4 tbsp mayonnaise
  • 1/2 tsp garlic powder
⚡Before proceeding to the steps of creating "Chicken Breasts Stuffed With Spinach And Emmental (10 Ingredients)", it is advisable to explore the following brief health tips:
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We trust that you’ve gained some useful insights from this information. Now, let’s return to the preparation of the "chicken breasts stuffed with spinach and emmental".

💡️ After preparing all the ingredients, it's time to create chicken breasts stuffed with spinach and emmental by adhering to the 4 following procedures:


  • Add the mushrooms, shallot, and garlic to a food processor. Pulse until no chunks remain and the mixture is mostly smooth, almost a puree.
  • Melt a knob of butter in a medium pan on medium-high heat. Add the mushroom mixture and sage, and fry for about 7 or 8 minutes, stirring occasionally, until the mushrooms are lightly browned. Add the brandy and continue frying 1 minute until no liquid remains. Stir in the spinach. Season with a pinch of salt and freshly cracked black pepper, and fry for 1 more minute until wilted. Remove the mixture to a bowl to cool to room temperature, then stir in the cheese until blended.
  • Using your sharpest knife, cut a horizontal slit into the thickest part of each chicken fillet. Create the biggest pockets you can without cutting through the fillet. Season with salt and pepper, then stuff about 2 tbsp of the mushroom mixture into each pocket. Transfer the chicken to a foil lined baking tray.
  • In a small bowl, mix the mayo with the garlic powder and a pinch of salt. Brush the mayo on top of the chicken. Try to coat the fillets evenly. Sprinkle the fillets with panko, then pop the tray into a preheated 400 F oven for 25 to 30 minutes. After that, broil for an additional 1 or 2 minutes to brown the crust. Serve hot.

We're confident that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve outstanding results.

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