Pan-fried Chicken Stuffed with Spinach and Gruyere

The Illustrated Quick Cook

Pan-fried Chicken Stuffed with Spinach and Gruyere

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    8 oz (225 g) fresh spinach leaves 1 tbsp olive oil
    ½ cup shredded Gruyere cheese 8-12 cherry tomatoes
    pinch of grated fresh nutmeg sea salt and freshly ground black pepper
    4 large skinless boneless chicken breast halves or thighs (preferably free-range), about 9 oz (250 g) each


    Prep: 15 min Total: 45 min
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    • 1

      First, prepare the spinach. Put in a saucepan with a little water (the water clinging to the freshly-rinsed leaves may be enough), and cook for a few minutes, stirring, until just wilted. Alternatively, put in a microwave-safe bowl, cover loosely and wilt in the microwave on Medium for 2 minutes. Drain and squeeze out the excess water. Mix the spinach with the Gruyere and nutmeg, and season well with salt and pepper.

    • 2

      Slice each of the chicken pieces lengthwise to form a pocket-be careful not to cut all the way through. Stuff each one with some of the mixture, then fold over to seal.

    • 3

      Heat the olive oil in a frying pan over medium-high heat. Carefully add the chicken breasts, pocket-side down, and leave to cook undisturbed for 5-7 minutes. Carefully turn over, and cook the other side for about the same time until golden and cooked all the way through.

    • 4

      Meanwhile, add the tomatoes to the pan toward the end of the cooking time. Leave them to sit undisturbed for 5 minutes until they begin to split. Remove the chicken from the pan when it is cooked, and set aside to keep warm. Stir the tomatoes around for a couple of minutes to break them up a little, then serve with the warm chicken.


    For that little something extra, add a splash of good balsamic vinegar to the tomatoes while they are cooking.

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