STUFFED CHICKEN BREASTS
These chicken breasts stuffed with spinach and cream cheese can make any day’s lunch or dinner into something very special.
I have often commented on the importance of enhancing your dish of the day, giving it the prominence it deserves and making a Monday or a Wednesday special.
Let’s banish once and for all the idea of a “diet” associated with restriction, with prohibition, and think about another key, that of the “nutritional plan” adapted to our daily lives, which makes us feel good and enjoy every meal.
Let’s focus on the food, the recipes, the presentations, and not so much on whether this “makes you fat” or “doesn’t make you fat”, it’s time to change and put the focus somewhere other than always.
With these chicken breasts you can turn an everyday meal into a special moment.
An example of this is the recipe I bring, they are stuffed chicken breasts, which can be perfectly framed in a nutritional plan designed for weight loss and control. Does that make them less appetizing? Is that a reason for it to be a boring dish? The answer is NO.
Quite the opposite, it is a very appetizing dish, which surprises anyone and can bring you a lot of satisfaction, to you and your guests.
It is easy to prepare, you don’t need to know much about cooking and it doesn’t take long either. The result is attractive and above all tasty, and what I like most, it is very filling.
I prepared it at noon and had it for lunch (around 2 pm), I assure you that I did not feel hungry at all for the next 6 hours, at 8 pm I prepared a light dinner, a salad with avocado and sardines in oil with seeds and nuts, it was more than enough.
It is very important that in each of the main meals we have the macronutrients that we need based on our plan, that is the way to not “go hungry” between meals, and especially we must ensure a good supply of proteins and healthy fats, which will be responsible for keeping us satiated.
Try eating a plate of pasta with tomato and cheese, see how many hours you can last without being overcome by the feeling of hunger, on the other hand, if you consume an adequate amount of proteins (meats, fish, eggs) and an adequate amount of fats (nuts, avocado, cheese, olive oil, etc.), the result will be different.
To ensure satiety for hours, a good supply of proteins and fats is essential.
This recipe is one of those that will keep you feeling full for hours and allow you to enjoy a delicious meal, as if you were in the best of restaurants.
To prepare these stuffed chicken breasts you need whole, boneless, skinless chicken breasts, and for the filling, onion, some spinach or chard, a little vegetable or chicken broth.
Add cream cheese or goat cheese to the filling, it will give it the juiciness it needs, you will also need grated cheese for gratin at the last moment.
And of course, salt and pepper, as well as extra virgin olive oil (or coconut, avocado, walnut oil, etc.).
The process is very simple, it involves preparing the filling in a pan, sautéing the onion, adding a splash of broth, then the spinach and letting it reduce, when all the broth has evaporated, reserve it.
On the other hand, open the breasts in half, add salt and pepper and fill them with the poached vegetables and cream cheese (you can also use goat cheese or feta), close them with some toothpicks and bake at 180ºC for about 30 minutes.
Once cooked, gratin them with grated cheese for about 5 minutes and that’s it.
Sauce? Prepare a cream of vegetables with a lot of flavor and it will act as a delicious sauce.
To serve them, I love to add green leaves, baby spinach, arugula, lamb’s lettuce, whatever I have available. I also like to accompany them with natural tomato. These days they have brought me the last of the season and are delicious.
Another option is to add a creamof vegetables to the breasts, as a sauce, to dip each piece and make it even juicier.
A cream of carrot, pumpkin, cauliflower, any of them would be very good, as I did on this occasion, to serve a steamed chicken breast.
Do you feel like preparing these stuffed breasts? I’ll leave the recipe step by step below, in the recipe box. I hope you like them! Cheers! 😉
If you liked this recipe, you might also be interested in:
PECHUGAS DE POLLO RELLENAS
Ingredients
- 400 g pechuga de pollo (2 pechugas enteras deshuesadas y sin piel)
- 60 g cebolla o cebolleta (1/2 cebolla)
- 100 g espinacas baby (también puedes usar espinacas convencionales)
- 1/4 taza caldo de verduras (Son 60 ml aprox), (también puedes usar caldo de pollo)
- 4 cditas queso crema (60 g aprox)
- 2 cdas queso rallado para gratinar
- sal y pimienta
Instructions
- Para empezar prepara el relleno, pocha la cebolla en aceite de oliva, cortada en brunoise (trocitos pequeños), y cuando empiece a estar transparente añade un chorrito de caldo.
- Después las espinacas y deja que reduzca.
- Cuando todo el caldo se haya evaporado, apaga el fuego y reserva.
- Ahora prepara las pechugas, abre cada una de ellas por la mitad, sin llegar a partirlas, como si fuera un libro. Añade sal y pimienta.
- Rellena cada pechuga con las espinacas y el queso crema.
- Cierra con palillos.
- Mete las pechugas al horno, a 180ºC durante unos 30 minutos, no necesitan más, es importante que no se resequen.
- Cuando estén cocidas, añade queso rallado y gratina, en 5 minutos estarán listas.
CARNE, CETOGÉNICA, KETO, LOW CARB, POLLO, PRINCIPAL, SIN GLUTEN