Tibetan Yak Cheese And Spinach Stuffed Chicken Breast
This Tibetan Yak Cheese and Spinach Stuffed Chicken Breast recipe is a delicious and unique dish that combines the rich flavors of yak cheese with the freshness of spinach, all stuffed inside a tender chicken breast.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Tibetan yak cheese, grated
- 2 cups fresh spinach, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together the grated yak cheese, chopped spinach, salt, and black pepper.
- Cut a pocket into each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with the yak cheese and spinach mixture.
- Heat the olive oil in a skillet over medium-high heat.
- Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
- Remove from the oven and let the chicken rest for a few minutes before serving.
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 Baking dish
Tools
Knife Cutting board Mixing bowl
Serving suggestions
Serve the Tibetan Yak Cheese and Spinach Stuffed Chicken Breast with a side of steamed vegetables and rice for a complete meal.
Tips & tricks
Make sure to properly seal the stuffed chicken breasts to prevent the filling from leaking out during cooking.
Cost
$20