Chicken with spinach: cooking methods and their detailed description

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Dietary chicken meat goes well with herbs and fresh vegetables. This circumstance allows you to use such products together to prepare a variety of dishes. For example, chicken with spinach can serve as a delicious salad, fragrant hot or juicy appetizer. It remains for the hostess to decide which of these dishes she wants to cook.

Recipe from Yulia Vysotskaya

The famous Russian presenter believes that chicken with spinach is a great option for a delicious dinner. The easiest way to cook it is in the oven. For this you will need the following ingredients:

• two chicken breasts (skinless);
• half a lemon;
• 200g fresh spinach;
• 1-2g black ground pepper;
• 25g Parmesan cheese;
• 5g butter;
• bunch of parsley;
• 35g olive oil;
• half a teaspoon of sea s alt.

Cooking chicken with spinach in just half an hour:

1. Before you get to work, you need to preheat the oven to 170 degrees.
2. Then finelychop the parsley.
3. Squeeze juice from half a lemon. It will make approximately 1 teaspoon.
4. Grate the cheese on a fine grater.
5. Heat the butter in a heavy-bottomed pan, and then add the spinach, chopped herbs and lemon juice into it. Mix the products and heat for 1 minute.
6. Transfer the still warm mass to a bowl. Add cheese, s alt, pepper to it and mix well. The filling is almost ready.
7. Chunks of meat lightly beat off, and then cut into them with a sharp knife.
8. Fill the free space with stuffing, and fasten the edges with a toothpick so that it does not flow out.
9. Groast the stuffed chicken breasts in a grill pan for 5 minutes on each side.
10. After that put them in the oven for 20 minutes.

The finished dish can be immediately laid out on plates and served. By the way, such a chicken will be even more tender if you set the “hydro” mode during baking in the oven.

Original fricassee

Baked chicken with spinach is a kind of fricassee, where greens act as a sauce. To prepare this dish you will need:

• 0.7 kg chicken fillet;
• 80g flour;
• s alt;
• 3 cubes of frozen spinach;
• 100 g butter;
• a teaspoon of fragrant Provence herbs.

The principle of preparing such a fricassee, in fact, remains the same:

1. S alt the meat and then roll it in a mixture of flour and herbs de Provence.
2. Fry it on all sides in a pan in a creamyoil. A delicate golden crust should form on the surface.
3. Oil the inside of a baking dish.
4. Put prepared meat into it.
5. Thaw the spinach and then sauté it in the oil left in the pan from the chicken. So that the mass is not very thick, you can add a little boiling water to it.
6. Pour the prepared sauce on top of the meat and send the form immediately to the oven for about 20 minutes. Bake at a temperature of 200 degrees.

An excellent side dish for such a fricassee would be mashed potatoes or boiled rice.

Fragrant soup

Chicken with spinach in a creamy soup goes very well together. The dish is tender, light, but quite satisfying. To prepare it, you need the following ingredients:

• chicken carcass weighing approximately 1.7 kg;
• 4 potatoes;
• bulb;
• 150g bacon and the same amount of fresh spinach;
• s alt;
• 3 cloves of garlic;
• 200 ml cream;
• a teaspoon of Provence herbs and ground pepper.

Cooking technology:

1. First boil the chicken.
2. Then you need to chop the vegetables. To do this, cut the potatoes into cubes, and chop the onion randomly. The spinach needs to be torn off the legs, and the leaves themselves are cut rather large.
3. Cut the chicken carcass into pieces. Moreover, the fillet must be separated from the leg meat.
4. Cut the bacon into as thin slices as possible.
5. Heat part of theoil and fry the onion and bacon in it for 3 minutes.
6. Add red meat and Provence herbs. Continue frying for a couple more minutes.
7. Introduce potatoes, s alt and pour everything with broth. After boiling, cook for 15 minutes without closing the pan with a lid.
8. Add white meat (fillet) and cook for another 5 minutes.
9. Put spinach and grated garlic into the boiling mixture.
10. Introduce cream and wait for the mixture to boil again.

After that, the pan can be removed from the stove and covered with a lid. Soup should be infused for at least 5 minutes.

Chicken in spinach sauce

Chicken meat is a dietary product that is very beneficial for the human body. It perfectly restores strength and strengthens the immune system. Fans of original recipes will definitely like chicken in spinach sauce. To prepare it, you will need a minimum set of products:

• 500g chicken feet;
• s alt;
• 1 egg;
• 2 cloves of garlic;
• half a pack of frozen spinach;
• 50g sour cream;
• ground pepper and some vegetable oil.

The cooking process takes place in several stages:

1. Wash the meat, dry it and cut into pieces.
2. Chop the garlic with a knife or put it through a press.
3. S alt the chicken, sprinkle with pepper, coat with garlic and fry on all sides until half cooked.
4. At this time, you can start pouring. To do this, defrost the spinach, and then addto it an egg, sour cream, a little s alt and mix it all well.
5. Put chicken meat on a baking sheet, pour over the prepared mass and put in the oven for 20 minutes. The temperature inside the cabinet should already be about 190 degrees.

Ready meat can be served with any side dish or eaten as an independent dish. Lovers of creamy flavors can sprinkle it with grated cheese. This will make the chicken even tastier.

Chicken with cream

Chicken with spinach in a creamy sauce is considered a real work of culinary art. Tender, juicy and very fragrant, this dish can decorate even a festive table. To prepare it, you must have available:

• per kilogram of chicken fillet 70 g of smoked brisket;
• 70g frozen spinach;
• 1 onion;
• 200 milliliters of heavy cream;
• 1g each of pepper and s alt;
• ½ glass of water;
• 50 milliliters of vegetable oil;
• a couple of cloves of garlic.

The recipe includes the following steps:

1. Wash the meat, cut off the skin, and cut the remaining flesh into medium-sized portions.
2. Thaw spinach.
3. Fry the chicken in hot vegetable oil. No other components are required at this stage.
4. Separately fry the half-ringed onion and thin pieces of brisket.
5. Add the resulting mixture to the chicken. At this stage, s alt and spices can be added to taste.
6. Boilingpour warm cream over the mass.
7. Put spinach into the almost ready dish. After that, it can be put out for another 3-4 minutes, and then removed from the fire.
8. At the very end, put chopped garlic and let the dish stand for a while.

The best side dish for such a chicken would be millet or rice porridge.