Sunday,18 March, 2018
Current issue | Issue 1311, (8 - 21 September 2016)
Sunday,18 March, 2018
Issue 1311, (8 - 21 September 2016)

Ahram Weekly

Sufra Dayma: Spinach feta stuffed chicken breasts

Serves 6-8


8 boneless, skinless, whole chicken breasts
300 gm frozen spinach
1 bunch green coriander (leaves only, chopped)
1 tbsp minced garlic
1/2 cup feta cheese (crumbled)
1/2 cup sour cream
1/2 tsp lemon zest
Juice of one lemon
1 tbsp dried basil (or) 1/3 cup fresh torn basil leaves
1 chicken bouillon
3 tbsp olive oil (divided)
Salt + pepper + grated nutmeg + 1 inch piece cinnamon wooden stick

Make a knife cut pocket on the thickest part of the chicken breasts; without cutting all the way through.  Season inside-out with salt and pepper.  Heat a medium-sized pan on medium heat.  Add two tablespoonfuls of oil.  Add thawed, drained spinach.  Stir until sautéed.  Stir in garlic, coriander and basil, until fragrant.  At this point, transfer spinach mixture into a heatproof bowl.  Allow to cool off to reach room temperature; stir in sour cream, feta cheese, lemon juice and zest.  Season with salt, pepper and nutmeg.  Stuff breasts with an amount of filling.  Secure each opening with a toothpick.  Heat a skillet on high.  Add remaining oil and lower heat to medium.  Gently nestle stuffed fillets, in one layer, to sauté; with cinnamon stick in the middle of skillet.  Sauté for two minutes on each side.  Add approximately third of a cup hot water with the bouillon.  Bring to the boil.  Cover and allow to cook over low heat, only for ten more minutes; turning chicken breasts once; (five minutes on each side).  Remove and allow to rest for five minutes.  Remove toothpicks.  Diagonally cut each breast in half, (optional; according to breast size), or serve whole with a side as desired.

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