Chicken breasts stuffed with spinach and walnuts

Chicken breasts stuffed with spinach and walnuts

Christmas is already coming soon since this month of November leaves us in a few more days. Therefore, today we present you a great and inexpensive recipe to make on those special days where the whole family gathers, delicious stuffed chicken breasts.

Hen/Stag Stuffed chicken breasts If they are not cooked well they can be a very dry food, but if the filling is quite succulent and with a certain humidity, such as spinach, they become a plate of 10 for the dates that are coming soon.

Ingredients

  • 3-4 whole chicken breasts.
  • 600 g of spinach.
  • 1/2 can of pitted green olives.
  • Pinch of salt.
  • Pinch of oregano
  • Pinch of thyme
  • Pinch of parsley
  • Pinch of ground black pepper.
  • Lemon juice.
  • Whole peeled walnuts.
  • 1/4 onion.
  • Olive oil.

Preparation

Firstly, we will clean the chicken breasts well, leaving it without fat. We open it in half lengthwise and leave it fully open to fill it. This step can be done by the butcher but it does not have too much difficulty.

Afterwards, we will chop the onion into small cubes and fry it in a pan together with olive oil. When you have taken color, we add the spinach and we will sauté until they diminish. We will reserve these in a colander to drain the excess olive oil.

We will arrange the whole chicken breast on a plate and add a pinch of salt, thyme, oregano and ground black pepper. Then, we will incorporate a little of the spinach, 2-3 green olives and 2-3 whole walnuts and we will close.

Finally, we will take the chicken breasts and the we will wind in flange thread, We will add a little lemon juice on top and a little chopped parsley, and we will grill them for a minimum of 10 minutes on each side over medium heat.

More information about the recipe

Chicken breasts stuffed with spinach and walnuts

Preparation time

Cooking time

Total time

Kilocalories per serving 376

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  1.   Jose Maria Diaz Pastor said

    My sincere congratulations and thanks for your delicious cooking recipes, greetings from Peru