Pan-fried Chicken Stuffed with Spinach and Gruy鑢e
Stuffed chicken is an instant hit, and spinach and Gruy鑢e cheese make a great combination.
Prep Time: 15M
Cooking Time: 30M
Serves: Serves 4
- 8oz (225g) fresh spinach leaves
- 1/2 cup shredded Gruy鑢e cheese
- pinch of grated fresh nutmeg
- 4 large skinless boneless chicken breast halves or thighs (preferably free-range), about 9oz (250g) each
- 1 tbsp olive oil
- 8-12 cherry tomatoes
- sea salt and freshly ground black pepper
- First, prepare the spinach. Put in a saucepan with a little water (the water clinging to the freshly-rinsed leaves may be enough), and cook for a few minutes, stirring, until just wilted. Alternatively, put in a microwave-safe bowl, cover loosely and wilt in the microwave on Medium for 2 minutes. Drain and squeeze out the excess water. Mix the spinach with the Gruy鑢e and nutmeg, and season well with salt and pepper.
- Slice each of the chicken pieces lengthwise to form a pocket-be careful not to cut all the way through. Stuff each one with some of the mixture, then fold over to seal.
- Heat the olive oil in a frying pan over medium-high heat. Carefully add the chicken breasts, pocket-side down, and leave to cook undisturbed for 5-7 minutes. Carefully turn over, and cook the other side for about the same time until golden and cooked all the way through.
- Meanwhile, add the tomatoes to the pan toward the end of the cooking time. Leave them to sit undisturbed for 5 minutes until they begin to split. Remove the chicken from the pan when it is cooked, and set aside to keep warm. Stir the tomatoes around for a couple of minutes to break them up a little, then serve with the warm chicken.
- For that little something extra, add a splash of good balsamic vinegar to the tomatoes while they are cooking.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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