Cordon Bleu Chicken with Creamy Spinach

Name: Cordon Bleu Chicken with Creamy Spinach
Prep time: 65 min
Cook time: 25 min
Yield: 6
Cuisine: Internacional
Ingredients: 3 cups Eva® Hydroponic Baby Spinach; 3 tablespoons butter, in cubes; 2 tablespoons garlic, finely chopped; 1/2 cups onion, finely chopped; 1/4 cups almonds, chopped; 2 cups sour cream; 3/4 cups chicken broth; 600 grams chicken breast, opened, for stuffing; salt, for seasoning the chicken; pepper, for seasoning the chicken; garlic powder, for seasoning the chicken; 250 grams turkey deli ham, sliced; 250 grams manchego type cheese, sliced; 1 cup flour bread, for breading; 2 eggs, beaten, for breading; 2 cups breadcrumbs, for breading; vegetable oil, for frying; salt, for seasoning; pepper, for seasoning; parsley, chopped, for garnish; green salad, for serving

Eva

These cordon bleu breasts are filled with ham and cheese and are also topped with creamy spinach, making them the perfect option for your weekly menu. Don’t forget to serve with a green salad and use Eva® spinach, always ready to use!

Reviewed by Editorial Team of Kiwilimón

Published: 11-08-2022

Preparation

40 mins

25 mins

Low

Cut the Eva® Hydroponic Baby Spinach into thin strips. Set aside. Melt the butter in a skillet over medium heat and cook the garlic and onion until they turn shiny. Then, add the almonds and the Eva® Hydroponic Baby Spinach, mix, and cook for 2 minutes or until the spinach starts to wilt. Lower the heat and add the sour cream and chicken broth, season with salt and pepper, and fold in gently. Cook for another 6 minutes, remove from heat, and keep warm. Season the breasts with salt, garlic powder, and pepper, then stuff them with a slice of cheese, a slice of ham, and finally, another slice of cheese. Roll them up, and if necessary, you can use a toothpick to hold the shape. Dredge the chicken rolls in flour, then dip them in egg, and finally coat with breadcrumbs. Fry the cordon bleu breasts in hot vegetable oil over medium-low heat for at least 15 minutes. Drain on paper towels. Place the cordon bleu breasts with creamy spinach on a serving plate, garnish with a bit of parsley, and serve with a green salad.