Chicken Breast Stuffed with Tête de Moine
Ingredients:
- 4 chicken breasts
- 1 shallot, chopped
- 50 g spinach
- 3-4 green onions sliced lengthwise then quartered
- 100 grams of Tête de Moine, diced into small pieces
- butter and oil, for frying
- salt, pepper
Preparation and Cooking:
- Make a lengthwise cut in each breast, creating a pocket for the
stuffing.
- Blanch the spinach and green onions in a large
pot of boiling salted water; shock with ice water and drain well.
- In a skillet, melt a pat of butter and add the
chopped shallot. Add the spinach and green onions; season with salt and pepper.
- Remove from heat and mix with the Tête de Moine
in a bowl. Let cool.
- Stuff the breasts with the spinach mixture.
- Heat a little oil in a frying pan. Add the
stuffed breasts and brown on all sides, then place in the oven at 350°F for 10 minutes.
- Remove from oven and let rest for 5 minutes.
- Slice the stuffed breasts.
- Arrange slices in the middle of the plate and
accompany with a little jus.
ENJOY!!
