Stuffed Chicken Breast


4 chicken breast
¼ tsp- fresh thyme chopped
1 tablespoon olive oil
To taste-salt & pepper
1 tablespoon- minced garlic
300 gms- spinach boiled and chopped
40 gms – Feta cheese
Salt to taste
Crushed black pepper to taste
2 No. Rosemary sprig-garnish
1 tbsp- butter
15 gms green zucchini
15 gms- broccoli
10 gms – spinach
15 gms – asparagus
15 gms – French beans
Salt & pepper

• 1 cup red wine
• 2 tablespoons cold butter,
• Salt to taste’
• Crushed black pepper
• 1/8 tsp- rosemary


1. To make sauce heat red wine in a pan and bring to a boil. Reduce to ¼ cup, it will take 8 to 10 minutes.
2. Remove from heat; add 2 table spoons of cold butter and rosemary sprig. Stir until butter is melted and sauce is thickened. Season with salt and pepper.
3. Marinate chicken breast with chopped thyme, salt , pepper and olive oil
4. Heat olive oil in a pan and sauté some garlic. Add spinach leaves and season it. Cook for a minutes. Add in feta cheese with spinach and mix well.
5. Distribute spinach mixture and stuff into each chicken breast.
6. Heat oil in a pan and grill the stuffed chicken breasts on both sides until done.
7. Take a non stick pan and sauté all vegetable with butter and seasoning.
8. Take a platter and arrange green vegetable in centre and chicken breast slice arrange on top pour the red wine sauce on top and serve hot
9. Garnish with rosemary sprig.

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