Chicken breast stuffed with spinach, cream cheese and walnuts

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By Ángela

If you are tired of always preparing the typical chicken breasts, today we have a recipe for chicken breasts stuffed with vegetables. We are going to use three main ingredients that will give it a very special flavor. Spinach, cream cheese, and walnuts.

Chicken breast stuffed with spinach, cream cheese and walnuts

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If you are tired of always preparing the typical chicken breasts, today we have a recipe for chicken breasts stuffed with vegetables that you cannot stop trying.

Chicken breast stuffed with spinach, cream cheese and walnuts
  • Ángela
  • Kitchen: cuisine
  • Recipe type: meat
  • Rations: 4
  • Total time:

Ingredients

  • 2 chicken breasts cut into thin fillets
  • Fresh spinach
  • Cream cheese
  • Sal Island
  • Pepper
  • Nuts
  • Olive oil

To accompany

  • Cherry tomatoes
  • Chives
  • Zucchini
  • Eggplant

Preparation

  1. We leave the fillets as thin as we can, if we don't dare, it is better to have them made for us in the poultry shop, once we have them prepared we leave them stretched out on a cutting board. Season them and leave them aside.

  2. In a frying pan we prepare a little oil (about two tablespoons) and when it is hot we add the spinach, and let it cook a little over low heat. Next we add the cream cheese so that they remain as sweet as possible, a little pepper, salt and chopped nuts. We let the mixture stay all unified or reserve.

  3. Spoon some of the spinach, cream cheese, and walnut mixture over each breast fillet and roll up.

  4. Prepare a baking dish, season each chicken roll with salt and pepper, and add a little olive oil on top. We preheat the oven to 200 degrees and put our stuffed chicken breasts for about 20 minutes at 200 degrees.

  5. Accompany your stuffed chicken breasts with some sautéed vegetables on the grill, and they will be delicious.


Discover other recipes of: Chicken Recipes, Cheese Recipes, Recipes Vegetables

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  1.   Fabiola said
    ago 3 years

    Very tasty, thanks for sharing the recipe

    Reply to Fabiola