Leonese-style Spinach and Cheese Stuffed Chicken Breast (Pechuga de Pollo Rellena de Espinacas y Queso a la Leonés)
This Pechuga de Pollo Rellena de Espinacas y Queso a la Leonés is a classic dish from the Leonese cuisine, featuring a delicious combination of spinach and cheese stuffed inside a tender chicken breast.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach
- 1 cup shredded cheese (such as mozzarella or cheddar)
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Cut a pocket into each chicken breast.
- Season the inside of the chicken breasts with salt and pepper.
- Stuff each chicken breast with spinach and cheese.
- Heat olive oil in a skillet over medium heat.
- Cook the stuffed chicken breasts for 6-7 minutes on each side, or until cooked through.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 30g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Skillet Cooking tongs
Tools
Knife Cutting board
Serving suggestions
Serving suggestions: Serve the stuffed chicken breasts with a side of roasted vegetables or a fresh salad.
Tips & tricks
Tips: Make sure to seal the chicken breasts properly after stuffing to prevent the filling from leaking out during cooking.
Cost
$15