Recipe

Looking for an elegant, satisfying, and nutritionally balanced dinner for the cooler months? This Spinach and Cheese Stuffed Chicken Breast is the perfect choice. My Geedel Vegetable Chopper quickly dices the spinach and mushrooms to the perfect consistency for the filling, making tedious prep work a breeze.

Ingredients:

2 large chicken breasts

200g fresh spinach

150g mushrooms

1/4 onion

2 cloves garlic

100g shredded mozzarella cheese

50g cream cheese (optional, for a creamier texture)

Salt, black pepper, dried thyme, smoked paprika

Olive oil

Instructions:

1.Prepare the Chicken:

Make a horizontal cut into the thicker side of each chicken breast, being careful not to cut all the way through, creating a 'pocket'. Gently pound with a meat mallet or the back of a knife to achieve an even thickness. Season both the inside and outside generously with salt, black pepper, and smoked paprika.

2.Make the Filling:

Wash the spinach and wipe the mushrooms clean. Cut the onion into chunks. Using the Food Chopper fitted with the dicing blade, place the mushrooms and onion inside. Press the lid several times until they are finely chopped. Add a large handful of spinach and continue pressing until all ingredients are combined into a uniformly textured filling.

3.Cook the Filling:

Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped vegetable mixture and sauté for 5-7 minutes, until the mushrooms have released their moisture and it has cooked off, and the spinach has wilted. Remove from heat and let it cool slightly.

4.Combine the Cheese Filling:

In a bowl, mix the cooked (and slightly cooled) vegetable mixture, shredded mozzarella, cream cheese, dried thyme, and a pinch of salt until well combined.

5.Stuff and Sear:

Evenly divide the spinach and cheese filling, stuffing it into each chicken breast pocket. Secure the openings with toothpicks. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until golden brown.

6.Bake:

Transfer the skillet with the seared chicken breasts to a preheated oven at 200°C (400°F). Bake for 15-20 minutes, or until the internal temperature reaches 74°C (165°F) and the juices run clear. Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute.

Conclusion

This elegant Spinach and Cheese Stuffed Chicken Breast is made effortlessly reliable for home cooks, thanks to the Geedel Manual Vegetable Chopper ensuring the filling ingredients are quickly and perfectly diced for ideal flavor fusion and easy stuffing. The manual pressing action simplifies replicating this restaurant-quality dish at home.