Filled Chicken Breast


Filled Chicken Breast


  • 3 pounds chicken breast
  • 1/2 pound of spinach
  • 1/2 pound of mushrooms
  • 2 cloves of garlic
  • 1 carrot
  • 1 cup of tomato puree
  • 1 bowl grated cheddar
  • Salt
  • Black pepper
  • Cumin
  • Vegetable oil

Cut chicken breast into shape of tenderloin, beat with the mallet until it is thin. In a skillet, sauté the chopped mushrooms and spinach and grate the carrots on, add black pepper, salt and cumin, mix and set aside to cool, and then spread the breast. Put two tablespoons of cooked mixture onto top, and wrap like pastry rolls, attach with toothpick, and arrange in a small glass tray. In pot, cook tomato puree, garlic and vegetable oil. Stir in 1.5 cups of water, when it boils, pour over the chicken and cook in oven. When it blushed, sprinkle parmesan and sauce, and serve.
Enjoy your meal!

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