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How to prepare chicken breasts stuffed


100 x gsp spinach

100 x gram mushrooms

100 grams of parmesan cheese

25 grams of mozzarella cheese

5 x hanging large sunflower oil

2 x hanging large butter (for sauce)

Number of chicken breasts

2 x large delicate hanging (for sauce)

2 x number of crushed garlic cloves

1 x cup broth chicken (for sauce)

1 x chopped onion

1 x hanging large butter

X cup of cream cheese (for sauce)

X x Small suspended salt (or as desired)

X x minced black ground pepper (or as desired)


We cut each chest out of the middle to open it like a book, and then put the chicken between the paper Nylon and his knife with a meat hammer.

Season the chicken breasts with salt and pepper and leave aside.

In a pan on the fire, put the butter on top and stir the onion with a salt pinch until it melts.

Add garlic and mushrooms and stir for 5 minutes on medium heat until the mushrooms are slightly cooked.

Add the spinach and stir until spinach is softened and add salt and pepper.

Mix the mixture over the fire and put it in a bowl. Add the parmesan, mutzarilla and cheddar cheese.

Place two large pieces of padding inside each piece of chicken breast and close the sides with wooden toothpicks so that the fillers do not seep out.

In a non-stick pan, put the oil and cook the chicken for 20 minutes, stirring every minute.

Remove the chicken from the pan and in a saucepan, put the butter and flour and turn over until the flour is golden.

Add the broth and let it boil, add the cream, add the chicken breast to the sauce and cook in medium sauce over medium heat for 5 minutes, then cut and drizzle in the serving dish and serve with the henna and shafa.


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