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The following article was published in our article directory on April 2, 2012.
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Anyone can do this recipe for Cheese and Spinach Stuffed Chicken Breast.

Article Category: Food and Drinks

Author Name: Marty Cooks

You can rarely misfire cooking with fresh poultry breast meat. It's the sort of key product that can be used in so many ways, from pasta to roast to meat pie. It's lean quality also means that it's a well-balanced choice to red meats even if it's marginally more expensive. During the year, chicken breasts will be reduced for sale so be sure to keep watch in your local meat department.

A fresh, boneless and skinless chicken breast is well suited for preparing with a filling inside. You could practically stuff chicken breast with what ever you desire, but a good combo for me is a firm cheese and fresh spinach. When you unpack your chicken breast to the underside and lightly score it with your knife so that the breast opens up a little bit, creating a wider cavity for stuffing. Don't puncture the chicken breast as you want a nice clean server-side to put face up on the plate.

You would not want to put a fresh vegetable inside the breast due to it's high moisture content, so be sure to at least par-cook it, or wilt the spinach a strain off excess water. You can flavor the spinach with a little salt and pepper, or perhaps some garlic salt. Take a piece of cheese may be the equivalent of a tablespoon and spot it in the cavity with the green spinach. Now wrap the chicken and tuck the opening on the underside. Oftentimes, like in this meal I will roll up my chicken with a single sliver of prosciutto. Prosciutto is a scrumptious, salt cured pork cut that not only adds a bit of vivacious flavor to your chicken breast, but also aids to secure it in position when in the oven.

Take your chicken and grill the outside of it in a sizzling pan wiped with a small amount of fat. Gently turn it over so that each side has obtained some direct exposure to the heat and a little bit of coloring. I like finishing the chicken breasts in the oven, so at this stage I'll remove them from the pan pepper it a little bit more with perhaps some garlic seasoning or dry Mediterranean herbs, and then put it in the oven at about three fifty ° for about 10 min.

You can check out if your chicken is ready by looking beneath to see if there's any blush meat, there shouldn't be, as well as see that the juices dripping from the chicken meat are clear rather than cloudy or tinged of red or pink. Chicken breast is a very delicate food but can dehydrate quick so it's essential to not over cook your poultry breast meat.

For service, I like to slice chicken breasts right down the center and open them up so that who's ever enjoying this incredible meal can see how this filling is formed inside of the chicken breast. With something like spinach there is such a color contrast that it will jump out at them on the plate. For a sauce I will often decide on something very tempered and creamy and just position the chicken on a puddle of sauce on the plate. That is a very professional presentation for a scrumptious stuffed chicken breast dinner.

Keywords: stuffed chicken breast

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