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:
- Cut each chicken breast in the middle, so that it opens flat. Season with salt, pepper, and tarragon and set aside.
- 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.
- 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.
- 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.
- Heat 1 cup of water and dissolve the vegetable bouillon and set aside.
- 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.
- Remove chicken to a platter and remove the string.
- 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!
Tags: Chicken, Greek cheese, Poultry, spinach
26 σχόλια on Braised Chicken breasts stuffed with spinach, graviera and bacon (revisited)
Mmm, this looks delicious! I love stuffed chicken breast but don't usually think to cook it.
I said it then and I'll say it now…mmmm! The graviera is another nice touch and variation to the original recipe!
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 
What a lovely way to prepare chicken. I had a question regarding the cheese but you answered it above. Have a great day.
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.
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…
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!
Very well prepared, Ivy. A dish like this can flop if the meat that's stuffed doesn't have the filling secured properly.
Very appetizing and tasty! A lovely way of preparing chicken breasts!
Cheers,
Rosa
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!
Twitter: ivyliac
λέει:
Yes, it is like Gruyere but you could also use halloumi in it.
Une très belle assiette, Ivy. Bravo. j'aime beaucoup.
Bonne semaine.
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
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
The chicken looks very well prepared Ivy … and lovely presentation!
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!
This is just a scrumptious preparation of chicken! I love the graviera cheese in the stuffing!
The stuffing in the chicken looks great! And, the sauce would be lovely with mushrooms, but it looks delicious just as it is too.
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!
Twitter: ivyliac
λέει:
Glad to meet you Sophia. Graviera is similar to gruyere.