Cordon bleu with spinach recipes, Cooked and Eaten
Don't miss the recipes Cooked and Eaten by Tessa Gelisio, are always very simple, as the recipe of the cordon belu with the spinach. Cordon bleu chicken breast stuffed with spinach and cheese but the bread crumbs in which we pass the meat-stuffed pasta is flavored. We can of course also choose a filling that is different for the cordon bleu but white meat and spinach there seems to be really the perfect choice, plus the recipe is Cooked and Eaten also provides the cheese, in this case a sliced cheese, which we prefer. One after the other the recipes of Tessa Gelisio show us lunches and dinners and great for the whole family. The cordon bleu like very much the children, and with this recipe, Cooked and eaten, will eat a bit of vegetables. Here's what we need to do the stuffed chicken breast, first breast of a whole chicken to get the pocket.
Ingredients cordon belu spinach: 1 chicken breast, 60 g of sliced cheese, 1 handful of spinach, bread crumbs, sage, rosemary, thyme, and 2 eggs
Preparation for the cordon bleu Cooked and Eaten: pour a little oil in a frying pan with a clove of garlic and cook the spinach that we have already boiled, then grind. Prepare a mix of herbs, then sage, thyme and rosemary and grind, add the mix to the bread crumbs. We beat the chicken breast whole, but protecting the meat with a sheet of parchment paper.
Open the chicken breast getting a pocket that farciamo with the slices of fontina cheese, with spinach. We close the pocket, and the spend in the egg and then in bread crumbs seasoned with aromatic herbs. Season with a drizzle of olive oil and put it in the oven the chicken at 170 degrees for 15 minutes, then turn the meat and let cook another 15 minutes. If you want we can also turn on the grill function for the last few minutes of cooking, the result is more crispy on the outside.
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