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🍽️ Chicken Breast Stuffed with Spinach and Gorgonzola

573 kcal · 30 min · 4 servings

Ingredients

• 4 larger chicken breast fillets
• salt
• pepper (from the mill)
• 200 g spinach
• 1 onion (finely chopped)
• 1 clove garlic (finely chopped)
• 20 g butter
• 50 g sour cream
• 100 g Gorgonzola (cut into cubes)
• 100 g quark
• 3 tbsp flour
• 1 egg
• 4 tbsp breadcrumbs
• sunflower oil (for frying)
• lemon wedges

Instructions

1. 1. Lightly pound the chicken breast fillets flat with a meat mallet.
2. 2. Season the fillets with salt and pepper.
3. 3. Wash the spinach thoroughly and remove any tough stems.
4. 4. Cook the spinach briefly in a small amount of salted water until it wilts.
5. 5. Drain the spinach and immediately shock it with cold water.
6. 6. Squeeze the spinach well to remove excess moisture.
7. 7. Cut the squeezed spinach into thin strips.
8. 8. Finely chop the onion and garlic and sauté them in butter until translucent.
9. 9. Add the spinach strips to the onion mixture and sauté briefly.
10. 10. Stir the crème fraîche into the spinach mixture.
11. 11. Allow the filling to cool completely.
12. 12. Mix the cooled spinach mixture with the Gorgonzola cubes and the quark.
13. 13. Add 1 tablespoon of flour to the filling and mix everything well.
14. 14. Distribute the filling evenly over the four chicken cutlets.
15. 15. Fold the cutlets over the filling.
16. 16. Press the edges firmly together so the filling does not escape.
17. 17. Secure the cutlets with a toothpick.
18. 18. Dredge the stuffed cutlets in flour first.
19. 19. Then dip them into the beaten egg.
20. 20. Finally, coat them in breadcrumbs.
21. 21. Heat sunflower oil in a frying pan.
22. 22. Fry the cutlets slowly in the hot oil until golden brown.
23. 23. Serve the finished cutlets immediately with lemon wedges as a garnish.

Nutrition per serving

• kcal: 573
• Protein: 61 g · Fett/Fat: 28 g · Carbs: 19 g