Give your chicken dishes a twist with this delicious recipe for cheese-stuffed chicken breasts with spinach and bacon in a creamy chipotle sauce, all cooked in the same skillet. A great option for lunch.
3 tablespoons chipotle chile in adobo sauce, for the sauce
6 chicken cutlets, flattened
1 tablespoon butter
arugula, for garnish
cherry tomato, cut in half
Preparation
30 mins
40 mins
Low
For the filling, in a skillet cook the bacon until golden. Add the onion, garlic, spinach, and mushrooms. Cook for about 10 minutes or until the liquid reduces and season with salt and pepper.
Add the cream cheese, ricotta, and parmesan to the spinach and cook until fully combined. Adjust seasoning, remove and cool.
For the sauce, blend the evaporated milk with the cream, milk, onion, garlic, cream cheese, chipotle pepper and season with salt and pepper until smooth. Set aside.
Fill the cutlets with the spinach mixture and roll them up. Secure with toothpicks and season with salt and pepper.
In a deep skillet over medium heat, sear the cutlets with a tablespoon of butter until golden on both sides. Add the sauce and reduce the heat, cook until the sauce thickens and the chicken is fully cooked. Adjust seasoning.
Serve the breasts garnished with fresh arugula and cherry tomatoes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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