Cheese and Spinach Stuffed

Cheese and Spinach Stuffed
  • 4 servings
  • 0:20 Preparation
  • 0:25 Cooking
  • 1:00 Total Time


Add all
  • 4

    large half-breasts of boneless chicken

  • 3 Tbsp.
    (45 mL)

    vegetable oil and/or butter

  • 1/2 cup
    (125 mL)

    chicken broth

  • stuffing

  • 1/2 cup
    (125 mL)

    cottage cheese or ricotta cheese

  • 1/2 cup
    (125 mL)

    low fat swiss or mozzarella cheese, grated

  • 1

    clove of garlic, minced (optional)

  • 1/2 tsp.
    (2 mL)

    parsley, chopped

  • 8

    whole Spinach leaves


Mix together the cheese, garlic and parsley.

Place the chicken breasts between two sheets of waxed paper and, using a mallet or a rolling-pin, flatten them until they are about 1/2 inch (1 cm) thick. Spread about 2 Tbsp. (30 mL) of stuffing over 2 spinach leaves placed on each chicken breast. Roll the breasts and fasten using tooth-picks.

Refrigerate for 15 minutes.

In a non-stick skillet, heat the oil over medium-high heat. Add the stuffed breasts and cook, turning them over once in a while, for about 3 minutes or until golden.

Add the broth and reduce over medium-low heat. Cover the pan and cook for about 20 minutes, or until the juices flowing from the meat are clear or when a meat thermometer indicates an internal temperature of 170°F (77°C).

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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