Chicken Breast with Spinach and Cheese Filling
50 min
Under an hour
Gurkerl Küche
Preparation method
First, prepare the filling: Peel and finely dice the onion. Heat 2 tbsp olive oil in a pan and sauté the onion over medium heat for 2–3 minutes until translucent. Add the baby spinach and let it wilt briefly (approx. 1 minute).
Transfer the onion-spinach mixture to a bowl. Stir in cream cheese, mayonnaise, finely chopped parsley, and finely grated Parmesan. Press in the garlic, mix everything well, and season with salt and pepper.
Wash the chicken breasts, pat them dry, and trim them. Cut a pocket into the thickest part of the meat. Fill the pockets with the cheese-spinach mixture and secure with toothpicks. Season the filled breasts all around with salt, pepper, and sprinkle with paprika powder.
Chef's tip
If there is any filling left over, you can spread it on the chicken breasts before baking or enjoy it as a spread with fresh bread. For a Mediterranean touch, you can also mix 2 tbsp of finely chopped sun-dried tomatoes into the filling.
45 min
Quick
