Chicken Stuffed with Spinach and Brie

  • Yield: servings


Skinless, bonelss Free Range Chicken Breasts
2tablespoons olive oil
1-- wheel of brie
4cups fresh spinach
2-- garlic cloves
1-- lemon
1/2teaspoon salt + dash
1/4teaspoon pepper + dash
-- pancetta
1cup flour
1cup vegetable oil


Pound out your chicken breasts to 1/8 inch thick

Season with a dash of salt and pepper
Set aside

Preheat a medium saute pan over medium heat

Add to pan:
pancetta and cook until browned
Remove from pan and wipe out fat
1 T olive oil
4 C spinach
2 minced garlic cloves
1/2 tsp salt
1/4 tsp pepper
the juice of one lemon
Add the pancetta back to the pan

Cook until spinach is wilted and mixture become homogenous, about 15 minutes

Remove from heat

Cut the wheel of brie into equal portions and lay acros the middle of the chicken. Divide the spinach mixture into equal parts and lay on top of the brie. Roll up chicken and fasten with a toothpick.

Preheat oven to 400 degrees F

Put 1 C vegetable oil in another pan and heat on medium until a drop of water sizzles in the oil.

Roll the chicken in flour to coat

Place the chicken in the oil and fry until brown on all sides

Remove from oil once all sides are browned and place in the oven for ten minutes, or until cookes thoroughly.