Name: Stuffed Chicken Breast with Cheese and Spinach recipe by Tasneem Rajkotwala at BetterButter
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: Boneless Chicken Breasts – 2 skin removed.; Spinach – 1 cup packed washed and stems removed.; Kraft Cream Cheese (or any) – 1/4 cup; Garlic – 3 cloves minced; Red pepper flakes – 1/2 teaspoon; Paprika powder – 1/2 teaspoon; Salt to taste (be careful while adding since cheese contain; Bread Crumbs – 1/2 cup; Egg – 1 beaten; Olive oil – 1/2 teaspoon

Ingredients Serving: 2

Boneless Chicken Breasts – 2 skin removed.
Spinach – 1 cup packed washed and stems removed.
Kraft Cream Cheese (or any) – 1/4 cup
Garlic – 3 cloves minced
Red pepper flakes – 1/2 teaspoon
Paprika powder – 1/2 teaspoon
Salt to taste (be careful while adding since cheese contain
Bread Crumbs – 1/2 cup
Egg – 1 beaten
Olive oil – 1/2 teaspoon

Instructions

Chop the spinach leaves & saute in olive oil for 1-2 minutes in a non stick pan. Take a bowl & mix together the cheese, sauteed spinach, salt, paprika, chilli flakes and garlic. Keep aside.
Preheat the oven to 180°C & line the baking pan with a parchment paper. Wash & pat dry the chicken breasts.
Place the chicken on the flat surface & carefully create a pocket with a sharp knife, cutting through the top of the chicken and going deep inside without puncturing through.
Spoon the filling inside & secure the opening part with a toothpick. Place the beaten eggs in a shallow dish & bread crumbs separately in another.
Dip in the eggs then in bread crumbs, make sure the chicken is well coated. Heat some olive oil & toast the chicken for 2-4 minutes from both the sides till golden brown.
Place these chicken breasts on the parchment paper and bake for 20-25 minutes till the chicken is fully cooked.
Transfer to the serving platter and squeeze half a lime. Slice and serve.

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