Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken breasts stuffed with spinach and emmental. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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.

Chicken breasts stuffed with spinach and emmental is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Chicken breasts stuffed with spinach and emmental is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook chicken breasts stuffed with spinach and emmental using 10 ingredients and 4 steps. Here is how you cook it.

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

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

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