Chicken Breast with Filling

Ingredients

• 4 chicken breast fillets (ready-to-cook, skinless, 160 g each)
• 400 g young spinach
• Salt
• 1 Shallot
• 1 Garlic clove
• olive oil
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 1 tbsp butter
• 1 tbsp flour
• 100 ml dry white wine
• 150 ml poultry stock
• 150 ml whipping cream
• 1 bunch mixed chopped herbs (e.g., parsley, sorrel, borage, dill, tarragon, chervil, lovage)
• 1 tsp medium-hot mustard
• a splash lemon juice

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with upper and lower heat.

2. 2.

   Wash the chicken breast fillets under running cold water and pat dry with kitchen paper. Using a sharp knife, cut a pocket along each fillet lengthwise.

3. 3.

   Rinse the spinach and drop it into boiling salted water until wilted. Drain, shock in ice water, then squeeze out excess moisture. Chop the spinach finely, peel the shallot and garlic, sauté them in a pot with 1 tbsp hot oil until translucent, add the spinach, season with salt, pepper and nutmeg, then remove from heat. Fill the fillets with the spinach mixture and secure with a wooden skewer. Season the outside with salt and pepper. In a large pan, heat 2 tbsp butter and 2 tbsp oil, brown the fillets on both sides over medium heat until golden yellow. Transfer to the preheated oven and bake for about 15 minutes.

4. 4.

   Meanwhile, dust the flour into the pan, lightly sauté it, then deglaze with white wine and stock. Whisk vigorously to avoid lumps, then pour in the cream. Stir in the herbs and simmer over medium heat for about 5 minutes. Puree the sauce, stir in mustard, and season with salt, pepper and lemon juice.