Spinach Stuffed Chicken Breast

Spinach Stuffed Chicken Breast with Tomato Salsa

Spinach Stuffed Chicken Breast 

Usually stuffed chicken breasts are grilled or oven baked. Since I do not have a grill or an oven, I would be frying the chicken. It's not the best way to do it, but it carries a different taste none the less.

Ingredients:

• 2 piece of Chicken Breast
• 200gm of Spinach
• 75gm Grated Cheese (Mix Cheese)
•  ½ cube Chicken Stock
• 1 Egg
• All Purpose Flour (for frying)
• Oil
• Pepper
• Toothpick

Directions:

• Cook the washed spinach in a pan until it wilts (do not use oil, the water from the washing should be adequate).
• Add chicken stock and pepper and mix with the spinach.
• Take out spinach from the pan and drain excess water. Put aside.
• Slit the chicken breast lengthwise and form a pocket. Do not slit all the way through
• Fill chicken breast pocket with the cooked spinach. Leave space for grated cheese.
• Once the pocket is ¾ filled with spinach, fill the pocket with grated cheese until it's full.
• Compact the pocket and close the opening with toothpicks. Keep aside.
• Break the egg and separate the yolk from the egg white.
• Prepare two plates. One with egg white and the other with all purpose flour.
• Heat adequate oil in frying pan until it's ready to fry.
• Dip the chicken breast in egg white. Make sure it is fully covered in egg white.
• Next dip the chicken breast into the flour. Make sure it is fully covered with flour.
• Repeat the process with second piece of chicken breast.
• Fry chicken breast in pre-heated oil until it turns golder brown and is fully cooked.
• Once done, drain away excess oil. Remember to remove the toothpicks.
• Spinach stuffed chicken breast is ready can be served with Tomato Salsa.