This combination goes so well together. I have made this dish at least a dozen times and each time I still love it. I like to serve it with salad this time of year as it lightens up the dish. This is also one of those dishes that you can prepare ahead of time, put in the fridge, then cook when you are ready to eat.
Stuffed Chicken Breast with Caramelized Onions and Spinach
4 Chicken breast
2 medium medium onions, peeled, halved and thinly sliced
12 dates, roughly chopped
5 Cups/200 grams fresh spinach (small amount reserved for serving)
2 tablespoons olive oil
Salt and pepper to taste
Preheat oven to 350 degrees.
In a medium skillet, heat oil and add onion. Cook over high heat for 5-8 minutes, until browned. Reduce heat to medium low and caramelize the onions. This will take about 15 minutes. Then add chopped dates and cook for a further minute or so. Now add the spinach and remove from heat. Sir through until all the spinach has wilted.
On a chopping board, prepare the chicken breast by slitting open the side of each one enabling you to fill them with the spinach mixture. Fill each one with a few tablespoons of the mixture.
Put into a baking dish and bake for approximately 25-30 minutes.
Serve over a bed of fresh spinach.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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