Roasted corn-fed chicken breast with spinach and cream cheese stuffing and ajvar mashed potatoes
45 minutes
Total Time
25 minutes
Cooking Time
20 minutes
Preperation Time
Ingredients
| 4 | Boneless corn-fed chicken breasts, approx. 180 g each |
| 500 g | Baby spinach |
| 300 g | Cream cheese |
| 3 tbsp | breadcrumbs |
| A little salt, pepper | |
| 1 tbsp | clarified butter |
| 600 g | Potatoes (preferably waxy) |
| 100 ml | warm milk |
| 60 g | Butter flakes |
| 4 tbsp | Mild Ajvar |
| 2 tbsp | chopped black olives |
| 1 tsp | Italian herbs, rubbed |
| Some | salt |
| 400 ml | Vegetable broth |
| 1 tbsp | Tomato paste |
| 3 tbsp | Soy sauce |
| 1 level teaspoon | cornstarch |
Instructions
Step 1 of 7:
Cut a pocket into the side of the chicken breasts, open them up, and season with salt and pepper.
Step 2 of 7:
Wash the spinach, shake dry, and briefly heat in a pan until it wilts. Then squeeze out the excess water and mix in a bowl with cream cheese and breadcrumbs. Season with salt and pepper.
Step 3 of 7:
Distribute the filling evenly into the pockets, fold them closed, and secure with a wooden skewer.
Step 4 of 7:
Sear the chicken breasts in a hot pan with clarified butter for 3-4 minutes until golden brown on both sides, and finish cooking in a preheated oven at 180°C (350°F) for 10 minutes.
Step 5 of 7:
Meanwhile, peel and wash the potatoes and cut them into pieces. Cook them in salted water, covered, for 15 minutes until soft. Then drain the water and roughly mash the potatoes. Afterward, mix in warm milk, butter flakes, ajvar, olives, and herbs, and season to taste.
Step 6 of 7:
For the sauce, bring vegetable broth with tomato paste and soy sauce to a boil, thicken with cornstarch, and season to taste.
Step 7 of 7:
Slice the chicken breasts and serve on a plate with mashed potatoes and gravy.
