Elevate your dinner menu with our Edam Cheese and Spinach Stuffed Chicken Breasts recipe. This delicious dish combines tender chicken breasts with a rich filling of creamy Edam cheese and fresh spinach, creating a perfect blend of flavors and textures. Ideal for family dinners or special occasions, this recipe is both impressive and easy to prepare, bringing a gourmet touch to your table.
Edam Cheese and Spinach Stuffed Chicken Breasts
This elegant dish features tender chicken breasts stuffed with creamy Edam cheese and fresh spinach, served with a rich white wine and herb sauce. It's perfect for a fancy dinner or special occasion.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup shredded Edam cheese
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Kitchen twine or toothpicks for securing
For the Sauce:
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- Fresh thyme, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Chicken. Preheat your oven to 375°F (190°C).
- Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/4 inch using a meat mallet or rolling pin.
- Season both sides of the chicken breasts with salt, pepper, smoked paprika, and dried thyme.
- Prepare the Filling. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine the wilted spinach with the shredded Edam cheese.
- Assemble the Chicken. Divide the cheese and spinach mixture evenly among the chicken breasts, placing it in the center of each.
- Roll up each chicken breast tightly and secure with kitchen twine or toothpicks.
- Sear the Chicken. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
- Sear the rolled chicken breasts on all sides until golden brown, about 3-4 minutes per side.
- Bake the Chicken. Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Prepare the Sauce. While the chicken is baking, prepare the sauce. In the same skillet, melt the butter over medium heat.
- Add the chopped onion and garlic and cook until softened, about 5 minutes.
- Add the white wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the chicken broth, heavy cream, and Dijon mustard. Simmer until the sauce thickens, about 5-7 minutes.
- Season with salt and pepper to taste.
- Serve: Remove the chicken breasts from the oven and let rest for a few minutes. Remove the kitchen twine or toothpicks.
- Slice the chicken breasts into medallions and arrange them on serving plates.
- Spoon the white wine and herb sauce over the chicken and garnish with chopped fresh thyme.
- Serve with your favorite side dishes, such as roasted vegetables or a fresh salad.
Notes
Serving Suggestions
- Roasted Vegetables:
- Serve the stuffed chicken breasts with a side of roasted vegetables such as carrots, asparagus, or Brussels sprouts for a colorful and nutritious meal.
- Mashed Potatoes:
- Pair the chicken with creamy mashed potatoes to soak up the delicious white wine and herb sauce.
- Fresh Salad:
- A fresh green salad with a light vinaigrette can balance the richness of the dish. Consider using mixed greens, cherry tomatoes, and cucumbers.
- Rice Pilaf:
- Serve with a flavorful rice pilaf or wild rice blend for an elegant and satisfying side.
- Crusty Bread:
- Offer slices of crusty bread or a baguette to help mop up the sauce and add a delightful crunch to the meal.
| Nutritional Information (Per Serving) | |
|---|---|
| Calories | 450 kcal |
| Total Fat | 25 g |
| Saturated Fat | 12 g |
| Cholesterol | 140 mg |
| Sodium | 500 mg |
| Total Carbohydrate | 10 g |
| Dietary Fiber | 2 g |
| Sugars | 2 g |
| Protein | 40 g |
| Vitamin A | 35% DV |
| Vitamin C | 10% DV |
| Calcium | 20% DV |
| Iron | 15% DV |