Chicken supreme stuffed with spinach, criollo cheese and sun-dried tomato with warm corn and basil cream

Name: Chicken supreme stuffed with spinach, criollo cheese and sun-dried tomato with warm corn and basil cream
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Argentina
Ingredients: about 1.75 lb large chicken breasts; 7 oz fresh spinach; 5.5 oz criollo cheese; 2 oz sun-dried tomatoes; 1 cup onion; 2 cloves garlic; 2 cups corn kernels; 3/4 cup + 1 tbsp heavy cream; 1/2 cup milk; 1/2 cup fresh basil; 1/3 cup white wine; 2 tbsp olive oil; 1.5 tbsp butter; 1/3 cup breadcrumbs; 1 tsp dried oregano; 1 tsp sweet paprika; 1 1/4 tsp salt; 1 tsp black pepper; 1/2 cup chicken stock or water; 8 units toothpicks

An original Argentine-inspired recipe: chicken breasts stuffed with sautéed spinach, criollo cheese, and sun-dried tomato, seared and baked, served over a silky corn and basil cream. Comforting, homemade, and elegant at the same time.

30 minPrep

35 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 approx. 800 g large chicken breasts (skinless and abiertas for rellenar)
200 g fresh spinach (lavada and chopped)
160 g criollo cheese (grated or en bastones)
60 g sun-dried tomatoes (hidratados and chopped)
150 g onion (chopped fina)
2 cloves garlic (chopped)
300 g corn kernels (fresh or congelado)
200 ml heavy cream (for the cream of maíz)
120 ml milk (for suavizar the cream)
15 g fresh basil (leaves sueltas)
80 ml white wine (for desglasar)
30 ml olive oil (divided)
20 g butter (for the cream)
40 g breadcrumbs (for searing the relleno)
2 g dried oregano
2 g sweet paprika
8 g salt (or a taste)
2 g black pepper (freshly ground)
120 ml chicken stock or water (for ajustar the textura of the cream)
8 units toothpicks (for cerrar the pechugas, retirar antes of servir)

Nutrition facts

per serving

542 kcal

Calories

45 g

Protein

17 g

Carbs

31 g

Fat

2.6 g

Fiber

14.4 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyGlutenSulfites

Instructions

1
Preheat the oven to 200 °C / 400 °F.
2
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes until translucent. Stir in the garlic and cook 30 seconds more.
3
Add the spinach, half of the salt, and some black pepper. Cook for 2 to 3 minutes until wilted. Remove from the heat and mix with the chopped sun-dried tomatoes, half of the criollo cheese, and the breadcrumbs. Let it cool slightly.
4
Butterfly the chicken breasts if needed and season them with the remaining salt, black pepper, dried oregano, and sweet paprika.
5
Stuff each chicken breast with the spinach mixture and add some of the remaining criollo cheese in the center. Close with toothpicks so the filling stays inside.
6
Heat the remaining tablespoon of olive oil in an oven-safe skillet or a regular skillet. Sear the chicken breasts for 2 to 3 minutes per side until lightly browned.
7
If using a regular skillet, transfer the chicken to a baking dish. Bake at 200 °C / 400 °F for 14 to 18 minutes, or until the chicken is fully cooked and the juices run clear.
8
Meanwhile, in another saucepan or deep skillet, melt the butter over medium heat. Add the corn and cook for 3 minutes. Pour in the white wine and let it reduce for 2 minutes.
9
Add the heavy cream, milk, and chicken stock or water. Simmer gently for 5 to 6 minutes. Add the fresh basil and blend with an immersion blender or standard blender until rustic or smooth, as preferred.
10
Return the cream to the heat for 1 minute if needed, adjust with salt and pepper, and add the remaining criollo cheese so it melts gently.
11
Remove the toothpicks from the chicken breasts. Serve each portion over a bed of warm corn and basil cream.
12
Finish with a little extra fresh basil or freshly ground black pepper if desired, and serve immediately.

Chef tips

For neat slicing, let the chicken rest for 3 minutes before serving. If the filling feels too moist, add 1 extra tablespoon of breadcrumbs.

Substitutions

You can use pategrás or semi-firm mozzarella instead of criollo cheese. Basil can be replaced with fresh parsley for a milder profile. If you prefer not to use white wine, replace it with the same amount of stock.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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