Chicken with Spinach in Creamy Sauce

Name: Chicken with Spinach in Creamy Sauce
Prep time: 70 min
Cook time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 3 cups Baby Eva® Hydroponic Spinach; 2 tablespoons butter, cubed; 1/2 cups onion, in thin strips; 1 clove garlic, finely chopped; 1 cup goat cheese, sliced; salt; ground pepper; 4 half chicken breasts, skinless and boneless; salt; pepper; 2 cups Baby Eva® Hydroponic Spinach, for the creamy sauce; 1 cup cream cheese, low-fat, for the creamy sauce; 1/4 cups milk, lactose-free, for the creamy sauce; 1/2 cloves garlic, for the creamy sauce; salt; 2 tablespoons olive oil; 1 teaspoon sage; Baby Eva® Hydroponic Spinach, for garnish

Eva

Try this juicy chicken stuffed with spinach and cheese, which is also drenched in a creamy sauce filled with flavor thanks to Baby Eva® Hydroponic Spinach.

Reviewed by Editorial Team of Kiwilimón

Published: 30-01-2023

Preparation

40 mins

30 mins

Low

Cut the Baby Eva® Hydroponic Spinach into thin strips and set aside. Melt the butter in a skillet over medium heat, add the onion and garlic, and cook over medium heat for 5 minutes. Then, add the Baby Eva® Hydroponic Spinach in strips and the goat cheese, and cook for 3 minutes. Remove from heat and set aside. Cut the chicken breasts in butterfly shape, fill with the Baby Eva® Hydroponic Spinach mixture, and close with a toothpick to prevent the filling from coming out. Season with salt and pepper. Blend the Baby Eva® Hydroponic Spinach, cream cheese, milk, garlic, and salt. Reserve the sauce. Heat the olive oil in a cast-iron skillet over medium heat, add the chicken breasts, and brown on both sides for 5 minutes. Add the sauce and cook for 15 minutes, add the sage, and cook for 5 more minutes. Serve in a deep plate and garnish with spinach.