Stuffed chicken with spinach

Ingredients

• 4 chicken breasts with the skin on
• 300 g of fresh spinach sprouts
• One bunch of parsley
• Freshly ground salt and pepper
• walnut and nutmeg
• 1 clove of garlic
• 100 ml of cognac
• 2 to 3 tablespoons of olive oil
• butter at room temperature
• 1/2 cup (100 g) of cream
• Possibly, calf feed

Preheat the oven grill to 200 °C. Remove the skin from the chicken breasts, just enough to create a pocket on each side.

Wash, rinse, and dry the kale and parsley leaves. Blanch the kale in salted water, then cool it in cold water. Drain and squeeze out any excess water. Season with salt, pepper, and freshly grated nutmeg.

Peel the garlic and squeeze it.

Salt, pepper, and rub the chicken fillets with cognac, including under the skin.

Evenly distribute the kale leaves among the skin pockets.

Place the stuffed chicken breasts in a buttered dish, brush them with butter, and generously arrange parsley leaves over the breast.

Depending on the thickness of the chicken breasts, bake them in the oven for approximately 30 minutes.

Remove the meat. Deglaze the sauce with a splash of cognac and let it simmer with cream and tarragon leaves. Season with a little beef broth, pepper, and salt, if desired.

Arrange the stuffed chicken fillets on plates, sprinkle them with coarsely ground pepper, and serve with the sauce.