Stuffed Chicken with Creme Fraiche

I cooked this Mediterranean style spinach stuffed chicken for a friend and was so happy to hear her saying_This is the most delicious chicken dish I have ever had. Unlike other breast chicken recipes, this recipe leaves the breast very moisture. I love everything stuffed. from vegetable to meat, to chicken. It feels to me that there is so much flavor added to it.

How to make stuffed chicken with creme fraiche

Ingredients:

For the marinate

1 tablespoon of olive oil

4 chicken breasts ( choose organic if possible )

1 teaspoon curry powder. Get it here

1/2 teaspoon turmeric. Get it here

Fine sea salt and pepper

1/2 teaspoon powdered ginger. Get it here

1/2 teaspoon fresh or powered mustard. Get it here

1/2 herbes de provence. Get it here

1/3 cup of heavy whipping cream

For the stuffing:

1 tablespoon of olive oil

1/2 chopped onion

1 pound of organic frozen chopped spinach

1 cup creme fraiche or 2 tablespoons of sour cream.

fine salt and pepper

1/2 spoon of cumin. Get it here

Instructions:

1. Open the chicken breasts, place them in an oven dish and add all the ingredients in the marinate section.
2. Cover it with plastic wrap and place in the fridge for over night.
3. In a pan, sauté the onions in the olive oil for about 10 minutes and add the spinach.
4. Sprinkle with salt and and pepper.
5. Add the cumin and cook for another 20 minute at a medium heat.
6. Take off the heat and add Creme Fraiche or sour cream.
7. Open up the chicken breasts and put a spoonful and roll it to close it. ( you can use wooden skewers to kind of keep it closed)
8. Sprinkle the rest of the stuffing on to or in between the chicken breasts.
9. Preheat the oven at 350.
10. Place them in baking dish with a lid and bake for hone hour and half hours.
11. After it’s cooked remove the lid and put some butter on to of the breast and roast on medium for 5 minutes.

You can follow the same steps for a slow cooker and cook for one more hour.

Enjoy!

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