Braised Chicken breasts stuffed with spinach, graviera and bacon (revisited)

This is an old recipe I made a couple of years ago but I prepared it a little bit different this time. First of all I have sliced the chicken in a different way and then I tied it with kitchen string. I bought filleted chicken breasts so they were without the skin and bones and as I did not have any chicken stock at home, I prepared the sauce with wine and a vegetable bouillon.

I also cooked it quite differently from the previous time and the chicken was very juicy inside. The only thing I regret is that I did not have any mushrooms to make the sauce with but still it was very flavourful.

Braised Chicken breasts stuffed with spinach, graviera and bacon

Preparation time: 30 minutes

Cooking time: 30 minutes

Serves: 7

Ingredients:

  • 7 slices cooked bacon
  • 200 grams of spinach
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon olive oil
  • 7 chicken breasts, each cut in the middle without separating
  • Seasoning: a pinch of salt, pepper, tarragon
  • 7 slices graviera
  • 3 tablespoons olive oil
  • ½ vegetable bouillon
  • 1 cups water
  • ½ cup white dry wine
  • 3 – 4 tablespoons flour
  • Salt and white pepper

Directions:

  1. Cut each chicken breast in the middle, so that it opens flat. Season with salt, pepper, and tarragon and set aside.
  2. Wash the spinach and place it in a pot without any water. Bring to a boil until it wilts and remove from heat and drain excess water.
  3. In a non stick frying pan brown the bacon on both sides. Discard the fat and add 1 tablespoon olive oil. Sauté the garlic and onion until translucent and then add the spinach and mix. Season with salt and pepper to taste. Set aside.
  4. Add a slice of bacon and cheese and a spoonful of spinach on each chicken breast, fold and secure with a toothpick. Then with a kitchen string tie the chicken breast and remove the toothpick.
  5. Heat 1 cup of water and dissolve the vegetable bouillon and set aside.
  6. In a non stick frying pan heat the remaining oil and sauté the chicken breasts on all sides. Place them in a pyrex. Add the wine and  the vegetable bouillon and bake in a preheated oven at 180o C for ten minutes. Turn on the other side and bake for another ten minutes.
  7. Remove chicken to a platter and remove the string.
  8. In the frying pan heat the oil again, add the flour and make a roux until it begins to brown. Add as much pan juice needed to make the sauce.  Taste and season with a pinch of salt and a pinch of white pepper and mix until the sauce is ready.

Serve with a rice pilaf.

Kali Orexi!

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Χωρίς σχόλια on Braised Chicken breasts stuffed with spinach, graviera and bacon (revisited)

  1. Ο/Η Peter λέει:

    Very well prepared, Ivy. A dish like this can flop if the meat that's stuffed doesn't have the filling secured properly.

  2. Ο/Η Rosa λέει:

    Very appetizing and tasty! A lovely way of preparing chicken breasts!

    Cheers,

    Rosa

  3. Ο/Η tasteofbeirut.com λέει:

    Is graviera like gruyère? It looks like it. You made me want to cook this dish, I never make stuffed chicken breasts (I don't know why!). Yum!

  4. Ο/Η Nadjibella λέει:

    Une très belle assiette, Ivy. Bravo. j'aime beaucoup.
    Bonne semaine.

  5. Ο/Η fimère λέει:

    bonjour
    on a eu la même idée concernant le poulet, mai je trouve ta recette riche en saveurs et en odeurs
    belle présentation
    bonne journée

  6. Ο/Η mylittleexpatkitchen λέει:

    Ivy, this is one beautiful dish! The combination of the filling must be so tasty. I wish I could find some graviera in Holland. I'll probably substitute with Swiss emental.
    I can just imagine cutting the chicken and the cheese oozing out!
    Magda

  7. Ο/Η Maria λέει:

    The chicken looks very well prepared Ivy … and lovely presentation!

  8. Ο/Η heni λέει:

    I love the plating Ivy! Clean and refreshing … looks like Spring on a plate to me! I can imagine how nicely the taste of the Graveria cheese went with the spinach and bacon! Mmm…. another one to saved (like all your dishes Ivy!) =) And happy spring to you!

  9. Ο/Η 5starfoodie λέει:

    This is just a scrumptious preparation of chicken! I love the graviera cheese in the stuffing!

  10. Ο/Η lisaiscooking λέει:

    The stuffing in the chicken looks great! And, the sauce would be lovely with mushrooms, but it looks delicious just as it is too.

  11. Ο/Η sophia λέει:

    Wow, can you feed me right now?! That dish looks amazingly gourmet…and deceivingly simple! I've never heard of graviera before…it kind of looks like Swiss cheese!

  • Ο/Η tobias cooks! λέει:

    I love the graviere stuffing!

  • Ο/Η Angie's Recipes λέει:

    Ivy, the stuffed chicken dish looks very yummy and healthy too.

  • Ο/Η Hopie λέει:

    Mmm, this looks delicious! I love stuffed chicken breast but don't usually think to cook it.

  • Ο/Η Peter G λέει:

    I said it then and I'll say it now…mmmm! The graviera is another nice touch and variation to the original recipe!

  • Ο/Η Juliana λέει:

    Ivy, the stuffed chicken looks delicious…it has been a while that I had stuffed chicken, I know that my husband will love it…will keep in mind :-)

  • Ο/Η Mary λέει:

    What a lovely way to prepare chicken. I had a question regarding the cheese but you answered it above. Have a great day.

  • Ο/Η Liz λέει:

    This looks os delcious. The combination of the filling ingredients looks yummy.

  • Ο/Η Soma λέει:

    This sounds so good. I recently had a similar chicken stuffed with pistachios and raisins and loved it. This is even better. I was thinking of making a stuffed breast; thanks for showing how to tie it up.

  • Ο/Η Simona λέει:

    What a beautiful presentation!

  • Ο/Η Erica λέει:

    Delicious! I love the stuffing! great recipe for a dinner party!

  • Ο/Η Reeni λέει:

    I love these with that very tasty filling inside! Your presentation is gorgeous!

  • Ο/Η Chris De La Rosa λέει:

    Looks lovely. We're constantly looking for new things to prepare for our girls, as the older they get the more demanding they are. I always though when they were younger it was hard to satisfy them.. but the teen years are even tougher.
    Will have to give this recipe a try and let you know the results (their reaction). Thx for sharing.

    happy cooking

    chris…

  • Ο/Η Greedy Gourmet λέει:

    Stuffed chicken breasts are always a bit tricky to make because I remain nonplussed whether the toothpick or string method work better to keep everything together. You pulled it off though!

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