Chicken with Spinach and Cream Cheese Stuffing

If you can't find fresh spinach, canned spinach will work just as well.


April 2007 | By Sharlene Tan
Chicken with Spinach and Cream Cheese Stuffing
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at a glance

Main Ingredient

Poultry

Type

Main Dishes

Preparation Time

00:00:00


Date Published

April 2007

If you can't find fresh spinach anywhere, go for canned spinach. Just drain them from the can and mix into the cream cheese.

Stuffed Chicken Breast recipe
1/2 cup spinach leaves, chopped
1/2 cup cream cheese

For the herbed rice
4 cups day-old rice
1/3 cup oil
2 1/2 tablespoons crushed garlic
1 teaspoon fresh basil, chopped
1 teaspoon fresh rosemary, chopped
5 tablespoons chopped fresh parsley
parsley leaves for garnish

1  Sauté spinach in a little oil until wilted. Cool. Mix with softened cheese. Put 2 to 3 tablespoons of the mixture in each breast then roll.

2  See Stuffed Chicken Breast recipe for breading and frying procedure.

Sauté garlic in oil until fragrant then add rice. Add in herbs and mix well. Cook for a few more minutes then transfer to a serving dish and garnish with parsley leaves.




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