Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chicken breasts stuffed with spinach and emmental. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Chicken breasts stuffed with spinach and emmental is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Chicken breasts stuffed with spinach and emmental is something that I’ve loved my entire life.

Chicken breasts stuffed with a creamy spinach, parmesan, mozzarella, and cream cheese filling and pan seared to perfection. Serving Spinach and Cheese Stuffed Chicken Breast. I like to serve filled chicken breasts sliced; this shows off your hard work and also prevents diners from squishing all the filling out with their fork. After you've rested the breast for five minutes after cooking, slice the breast with a clean knife and.

To get started with this particular recipe, we have to first prepare a few components. You can cook chicken breasts stuffed with spinach and emmental using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Chicken breasts stuffed with spinach and emmental:

1. Prepare 6-8 white button mushrooms, cleaned and trimmed
2. Get 1 shallot
3. Prepare 1 clove garlic
4. Make ready 1 tsp fresh sage, finely chopped
5. Get 1/4 cup brandy
6. Make ready 1 cup (loose) baby spinach
7. Make ready 1 cup grated emmental cheese
8. Make ready 4 chicken breast fillets, boneless and skinless
9. Make ready 4 tbsp mayonnaise
10. Make ready 1/2 tsp garlic powder

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Steps to make Chicken breasts stuffed with spinach and emmental:

1. Add the mushrooms, shallot, and garlic to a food processor. Pulse until no chunks remain and the mixture is mostly smooth, almost a puree.
2. Melt a knob of butter in a medium pan on medium-high heat. Add the mushroom mixture and sage, and fry for about 7 or 8 minutes, stirring occasionally, until the mushrooms are lightly browned. Add the brandy and continue frying 1 minute until no liquid remains. Stir in the spinach. Season with a pinch of salt and freshly cracked black pepper, and fry for 1 more minute until wilted. Remove the mixture to a bowl to cool to room temperature, then stir in the cheese until blended.
3. Using your sharpest knife, cut a horizontal slit into the thickest part of each chicken fillet. Create the biggest pockets you can without cutting through the fillet. Season with salt and pepper, then stuff about 2 tbsp of the mushroom mixture into each pocket. Transfer the chicken to a foil lined baking tray.
4. In a small bowl, mix the mayo with the garlic powder and a pinch of salt. Brush the mayo on top of the chicken. Try to coat the fillets evenly. Sprinkle the fillets with panko, then pop the tray into a preheated 400 F oven for 25 to 30 minutes. After that, broil for an additional 1 or 2 minutes to brown the crust. Serve hot.
5. Ready to serve and ENJOY!

Chicken breasts stuffed with a creamy spinach, parmesan, mozzarella, and cream cheese filling and pan seared to perfection. The result is tender cooked chicken filled with a gooey trio of cheese that will melt in your mouth. One Pot Chicken and Orzo with Spinach and Tomatoes - Chicken, tomatoes. Goat cheese & spinach stuffed chicken breast make an amazing low carb and keto-friendly dinner! These baked chicken breasts are easily cut 'hasselback style' then stuffed with creamy cheese nutritious spinach and served with caramelized onions and mushrooms for the ultimate healthy dinner!

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