Stuffed chicken fillet with Italian spinach

Name: stuffed chicken fillet with Italian spinach
Total time: 40 min
Yield: 4
Ingredients: 4 chicken breast; 1 tablespoon Sun dried tomato; 4 tablespoon finely chopped fresh herbs parsley, thyme, oregano, sage, etc.; 2 tablespoon grated parmesan cheese; 1 toe garlic; 1500 gram Spinach fresh; 20 gram butter; 2 tablespoon olive oil; salt and pepper

Try this stuffed chicken fillet with Italian spinach

Ingredients

Directions

Make a notch in the thick side of the chicken fillets with a sharp, pointed knife. Carefully move the knife back and forth in the fillets. A cavity now forms which can be filled.
Cut the sundried tomatoes into very small pieces.
Mix together the tomato, finely chopped herbs and parmesan cheese.
Add the garlic from the squeezer to this mixture.
Fill the chicken fillets with this mixture and press it well with an index finger.
Close the notch in the chicken fillets with a cocktail stick.
Wash the spinach and let it drain.
Heat the butter and olive oil in a frying pan and fry the chicken fillets for about 20 minutes.
Turn the chicken breasts halfway through the baking time. Sprinkle salt and pepper.
Cook the spinach in slightly salted water until done. Press out as much moisture as possible from the spinach.
Using an ice cream scoop, shovel balls of the spinach and place on the plates.
Put the chicken breasts next to it. Eat cooked baby potatoes.