I’m in an update mode, some of my recipes are a bit older which need a repost and I will gradually do it. This stuffed chicken is one of my favorites, and I originally posted it back in 2011 when I first started this blog. On a whim, I took the post offline because the whole thing needed revamping and the photo was terrible. I wonder why even I shared it.
I recently shot new photos and thought to republish it.
This stuffed chicken breast with saffron sauce is incredibly easy and delicious. It makes an amazing Sunday night meal with the family and impressive enough for entertaining!
Stuffing a chicken breast is a wonderful thing and you can stuff it with just about anything. There are two ways to make stuffed chicken breast. One way is by making a slit in thickest part of the meat, and the other is by pounding the chicken flat and roll up around the stuffing. You can choose any.
I start with making the stuffing with cooked spinach, dried cranberries and Parmesan cheese. This stuffing can also be made with ricotta cheese and without any cheese, it turns out excellent. Cut a pocket in the chicken breast to hold the stuffing. Season on all sides and inside the pocket before stuffing with the filling. Use wooden skewers to pin the open end of the breasts closed tightly so the stuffing does not ooze out as the chicken cooks in the pan. Sear the chicken on the outside, giving it that lovely golden crust, for a short amount of time. Then finish it in the oven.
Just 15 minutes or so in the oven and you will have a juicy and flavorful stuffed chicken breast for the dinner. I’m also giving you a saffron sauce to serve. It takes the stuffed chicken breast over the top, but making it is completely up to you. Serve this easy chicken dinner with a salad or steamed vegetables and my aromatic wild rice pilaf for a complete meal.
This spinach stuffed chicken breast is pure comfort food for week nights.
Ingredients
- 4 individual chicken breasts
- 300 gm cleaned spinach leaves
- 2 tbsp dried cranberries
- 1/3 cup freshly grated Parmesan
- 1/4 tsp nutmeg powder
- salt and pepper to season
- 1 teaspoon red chili powder (optional)
- Oil for panfrying
- Few strands saffron
- 1 1/2 cup half and half, at room temperature( 10% fat milk)
- 1/4 cup finely chopped onion
- 1 tbsp oil
Instructions
- Soak saffron strands in 1/4 cup warm half and half. Preheat oven to 375°F at step 5
- In a large skillet, heat up olive oil. Add garlic and sauté for about 1 minute, until the garlic is just beginning to brown. Add spinach to the pan and gently toss to mix with sautéed garlic. Cook on high heat until it is wilted and no liquid remains ( If you're using high heat and a large frying pan, the liquid evaporates quickly).
- Let it cool. Transfer to a chopping board and coarsely chop it. Add dried cranberries, cheese, nutmeg, red chili powder and salt to taste.
- Lay all four chicken breasts on the cutting board. Remove the tendons. With your hand supporting each piece, create opening in chicken breast to form a pocket about 3/4 quarter of the way through, being careful not to cut all the way. Season the inside and outside with salt and pepper.
- Add one fourth of the filling into the pocket. Lightly secure with toothpicks. Now rub red chili powder on the outside of chicken breast. Repeat the whole process with the remaining breasts.
- Heat oil over medium heat in a large skillet (use the same in which you cooked spinach but wipe it clean). Carefully add chicken and cook 4 -6 minutes on both sides (until chicken is golden and crispy). Remove chicken in an oven proof dish. Cover with foil and bake 15-20 minutes until chicken is fully cooked.
- Let rest, covered for 5 minutes before slicing.
- Meanwhile, heat 1 tbsp oil in the same pan in which you just seared chicken breast on medium heat and sauté onion until golden (don't worry about the brown stuff you see in the pan that is the evaporated juices of the cooked chicken breast.) Add half and half.
- Simmer for about 10 minutes to reduce.
- Blend the sauce or strain it.
- Pour sauce over sliced stuffed chicken breast and serve with rice pilaf and steamed vegetables.
Notes
If you don’t have half-and-half, just pour equal parts milk and cream into a jar, shake it. Here, it is sold premixed.
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Malti
I came to comment on salmon.Now I see this beautiful chicken breast
ratna
Great dish, Thank you Neetu for preparing it for us. Surprisingly , Raina ( pickiest eater in the world) also had almost 2 pieces. Loved it, and for sure will follow the reciepe.
Kelly
Your stuffed chicken is beautiful! And I cant wait to try your honey mustard sauce. I like the suggestion of of using olive oil – better than mayo.
angiesrecipes
That looks like a really yummy and healthy meal…the spinach filling and saffron sauce are the bombs!
John / Kitchen Riffs
Neat dish — full of flavor, pretty easy to prepare. And elegant enough for company. Winner!
evi erlinda
It is a dainty and savory dish! And the saffron sauce is so tempting!
Jeff the Chef
This sounds delicious. And I’m sick in treed by the saffron sauce.
Jeff the Chef
“So intrigued” is what I meant LOL
Balvinder
I know sometimes the ‘auto correct’ changes the entire tone.
Laura
I love an easy and tasty chicken recipe like this! I’ve not cooked much with saffron, but you’re inspiring me to go out and buy some! Thanks for the recipe!
Juliana
what an awesome meal Balvinder…I absolutely love the spinach in the chicken breast with a touch of saffron…thanks for sharing it. Have a wonderful week ahead!