Chicken with spinach: methods of preparation and their detailed description

Dietary chicken meat is perfectly combined with greenery and fresh vegetables. This circumstance makes it possible to use such products together to prepare a wide variety of dishes. For example, a chicken with spinach can act as a delicious salad, a fragrant hot or juicy snack. The mistress is left to decide which of these dishes she wants to cook.

Recipe from Julia Vysotskaya

The famous Russian presenter believes that chicken with spinach is a great option for a delicious dinner. It's easiest to cook it in the oven. To do this, you need the following ingredients:

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

The chicken with spinach is prepared literally in half an hour:

1. Before starting to work, you must warm up the oven to 170 degrees.
2. Then finely chop the parsley.
3. From half a lemon squeeze the juice. It will be approximately 1 teaspoon.
4. Grate the cheese on a fine grater.
5. In a frying pan with a thick bottom, heat butter, and then send spinach, crushed herbs and lemon juice into it. Stir the food and warm it for 1 minute.
6. Transfer the warm mass to a bowl. Add cheese, salt, pepper and mix well. The filling is almost ready.
7. Cut pieces of meat lightly, and then cut them with a sharp knife.
8. Free space to fill the filling, and fix the edges with a toothpick so that it does not leak out.
9. Fry the stuffed chicken breasts in a grilled pan for 5 minutes on each side.
10. After that, send them for 20 minutes in the oven.

The prepared dish can be immediately laid out on plates and served to the table. By the way, such a chicken will be even more gentle, if during baking in the oven set the mode "hydro".

Original fricassee

Baked chicken with spinach is a kind of fricassee, where the greens play the role of sauce. To prepare such a dish you will need:

• 0,7 kg of chicken fillet;
• 80 g of flour;
• salt;
• 3 cubes of frozen spinach;
• 100 g of butter;
• A teaspoon of fragrant Provencal herbs.

The principle of preparation of this fricassee, in fact, remains the same:

1. Meat salt, and then roll it in a mixture of flour with Provencal herbs.
2. Fry it from all sides in a frying pan in butter. On the surface should be formed a gentle ruddy crust.
3. Form for baking to be processed from the inside with oil.
4. Transfer to it the prepared meat.
5. Defrost the spinach, and then fumigate it in the oil that is left in the frying pan from the chicken. To the mass was not very thick, you can add a little bit of boiling water to it.
6. Cook the prepared sauce over the meat and send the form to the oven in about 20 minutes. Bake to hold at a temperature of 200 degrees.

An excellent side dish for this fricasse is mashed potatoes or boiled rice.

Aromatic soup

Very harmoniously, the chicken and spinach are combined in a creamy soup. The dish turns out to be gentle, light, but sufficiently satisfying. For its preparation, the following components are required:

• Chicken body weighing approximately 1.7 kg;
• 4 potatoes;
• bulb;
• 150 g of bacon and as much fresh spinach;
• salt;
• 3 cloves of garlic;
• 200 milliliters of cream;
• A teaspoon of Provencal herbs and ground pepper.

Technology of cooking:

1. First, the chicken must be boiled.
2. Then you need to grind the vegetables. To do this, cut the potatoes into cubes, and chop the onions arbitrarily. Spinach should be torn off, and the leaves themselves cut quite large.
3. Carcase the chicken into pieces. And the fillet must be separated from the meat of the legs.
4. Cut the bacon into thin slices.
5. In a saucepan, heat up a portion of the butter and fry the onion and bacon in it for 3 minutes.
6. Add red meat and olive grass. Continue to fry for a couple of minutes.
7. Introduce the potatoes, add salt and pour all the broth. After boiling, cook for 15 minutes without closing the pan with a lid.
8. Add white meat (fillets) and cook for another 5 minutes.
9. Put the spinach and grated garlic in a boiling mixture.
10. Introduce the cream and wait for the mixture to boil again.

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

Chicken in spinach filling

Chicken meat is a dietary product that is very useful for the human body. It perfectly restores strength and strengthens immunity. Fans of the original recipes will love the chicken in the sauce with spinach. To make it, you need a minimum set of products:

• 500 g of chicken leg meat ;
• salt;
• 1 egg;
• 2 cloves of garlic;
• Half a pack of frozen spinach;
• 50 g of sour cream;
• Ground pepper and a little vegetable oil.

The cooking process takes place in several stages:

1. Wash meat, dry and cut into pieces.
2. Garlic chop with a knife or let it through the press.
3. Add salt to the chicken, sprinkle with pepper, cover with garlic and fry on all sides until half-ready.
4. At this time, you can fill. To do this, it is necessary to defrost the spinach, and then add the egg, sour cream, a little salt and mix it thoroughly.
5. Put the chicken meat on a baking tray, pour the cooked 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 eat as an independent dish. Fans of creamy flavors can sprinkle it with grated cheese. From this the chicken will become even more delicious.

Chicken with cream

A real work of culinary art is a chicken with spinach in a creamy sauce. Delicate, juicy and very fragrant, this dish can decorate even the festive table. For its preparation it is necessary to have:

• Per kilogram of chicken fillet 70 g of smoked bacon;
• 70 grams of frozen spinach;
• 1 onion;
• 200 milliliters of fatty cream;
• 1 gram of pepper and salt;
• ½ cup of water;
• 50 milliliters of vegetable oil;
• A pair of garlic cloves.

The recipe provides for the following steps:

1. Meat is washed, cut off the skin, and the remaining pulp is cut into small portions of medium size.
2. Defrost the spinach.
3. Cook the fried chicken in warmed vegetable oil. At this stage, no other components are required.
4. Separately fry the onions cut into half rings and thin slices of brisket.
5. Add the mixture to the chicken. At this stage, you can taste salt and spices.
6. Pour boiling mass over warmed cream.
7. Put spinach into a practically ready dish. After that, you can put it out for another 3-4 minutes, then remove it 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 chicken will be millet or rice porridge.