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American Recipes
Spinach and Cheese Stuffed Chicken

Spinach and Cheese Stuffed Chicken

with Basmati Rice

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We love stuffed chicken here at HelloFresh! Swiss and Spinach stuffed chicken breasts get an upgrade with a finishing drizzle of pesto sauce. This stuffed chicken dream is served over fluffy basmati rice.

Allergens:Milk/LaitSoy/SojaSulphites/Sulfite
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

Chicken Breasts

56 g

Baby Spinach

½ cup

Swiss Cheese

(ContainsMilk/Lait)

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

1.5 cup

Basmati Rice

400 g

Zucchini

6 g

Garlic

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

2 unit

Chicken Broth Concentrate

Not included in your delivery

¼ cup

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories820 kcal
Fat37 g
Saturated Fat15 g
Carbohydrate69 g
Sugar4 g
Dietary Fiber2 g
Protein52 g
Cholesterol175 mg
Sodium720 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F and wash and dry all produce. Remove 1/4 cup butter from the fridge and set aside to come up to room temperature! Finely chop spinach. Cut zucchini into 1/2-inch thick half moons. Peel, then mince or grate garlic. Toss zucchini and Italian seasoning with 1 tbsp oil on a baking sheet. Set aside. Add 2 1/2 cups water and broth concentrates in a medium pot. Cover and bring to a boil over high heat.

2

While water boils, add cheese, spinach, garlic and 1/4 cup butter (room temp) in a small bowl. Mash together with a fork to combine. Season with salt and pepper. Set aside. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

3

While rice cooks, pat chicken dry with paper towels. Carefully slice into centre of each breast – parallel to cutting board – leaving 1-inch intact on the other end. Open up each breast like a book and season with salt and pepper. Divide cheese filling between each breast, then fold closed.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Pan-fry, until golden-brown, 2-3 min per side. Remove the pan from heat. Transfer chicken to the baking sheet with zucchini. Bake in middle of oven, until chicken is cooked through, 10-12 min.**

5

While chicken cooks, set aside the pan to cool slightly, 3-4 min. (NOTE: This helps reduce residual heat.) Once cooled, heat the same pan over medium heat. When hot, add pesto, sour cream and 1/4 cup water. Cook, stirring occasionally, until pesto is warmed through, 2-3 min. Fluff rice with a fork, then season with salt.

6

When chicken is done, remove from the baking sheet. Set aside, loosely covered with foil, to cool, 4-5 min. Divide stuffed chicken, rice and zucchini between plates. Drizzle pesto sauce over rice and chicken.