Pierś z Kurczaka Faszerowana

Ingredients · 4 servings

• 4Chicken breast, skinless and boneless
• 200 gSpinach, washed
• 120 gGouda cheese, sliced
• 2 cloveGarlic, minced
• 30 gButter
• 1 tspSweet paprika
• 1 tspSalt
• ½ tspBlack pepper, ground
• 1 tbspSunflower oil

Equipment

stovetop, oven, toothpicks, sharp knife, cutting board, skillet, spoon, tongs, instant-read thermometer, oven-proof pan, plate, small bowl

Instructions

1. 1
   Set Up

   Gather the ingredients, toothpicks, sharp knife, board, skillet, spoon, tongs, thermometer, and oven-proof pan. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Cut Pockets

   Cut a deep pocket into the thick side of each chicken breast, guiding the knife carefully without slicing through the edges. · 6 min

   What to look for: Each breast opens like a pocket but stays sealed on 3 sides.

3. 3
   Wilt Spinach

   Melt the butter in a skillet, add garlic, then add spinach with a pinch of salt and pepper until just collapsed. · 5 min

   What to look for: Spinach is dark green, glossy, and reduced in volume.

4. 4
   Cool Filling

   Spread the spinach filling on a plate and cool it briefly so the cheese does not melt before the chicken is sealed. · 5 min

   What to look for: Filling is warm, not steaming.

5. 5
   Stuff Chicken

   Fill each pocket with spinach and a slice of Gouda cheese, then close the opening firmly with toothpicks. · 8 min

   What to look for: Filling is tucked inside and the openings are pinned closed.

6. 6
   Season Outside

   Rub the chicken with sunflower oil, then season all sides with sweet paprika, salt, and black pepper. · 2 min

   What to look for: Chicken is lightly coated and evenly orange-red from paprika.

7. 7
   Sear Breasts

   Heat an oven-proof pan and sear the stuffed chicken for 3 minutes per side without moving it too much. · 6 min

   What to look for: Both sides are golden with paprika-darkened edges.

8. 8
   Bake Chicken

   Transfer the pan to a 180°C / 356°F oven and bake for 15 minutes, keeping the toothpicks in place. · 15 min

   When it is done: Insert the thermometer into the thickest part; the chicken must reach 74°C / 165°F.

9. 9
   Rest Serve

   Rest the chicken for 5 minutes, remove the toothpicks carefully, and serve the breasts whole or sliced. · 5 min

   When it is done: Check once more if unsure; the center should remain at least 74°C / 165°F.