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Braised Chicken breasts stuffed with spinach, graviera and bacon (revisited)

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This is an old recipe I made a couple of years ago but I prepared it a little bit different this time. First of all I have sliced the chicken in a different way and then I tied it with kitchen string. I bought filleted chicken breasts so they were without the skin and bones and as I did not have any chicken stock at home, I prepared the sauce with wine and a vegetable bouillon.

I also cooked it quite differently from the previous time and the chicken was very juicy inside. The only thing I regret is that I did not have any mushrooms to make the sauce with but still it was very flavourful.

Braised Chicken breasts stuffed with spinach, graviera and bacon

Preparation time: 30 minutes

Cooking time: 30 minutes

Serves: 7


  • 7 slices cooked bacon
  • 200 grams of spinach
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon olive oil
  • 7 chicken breasts, each cut in the middle without separating
  • Seasoning: a pinch of salt, pepper, tarragon
  • 7 slices graviera
  • 3 tablespoons olive oil
  • ½ vegetable bouillon
  • 1 cups water
  • ½ cup white dry wine
  • 3 – 4 tablespoons flour
  • Salt and white pepper


  1. Cut each chicken breast in the middle, so that it opens flat. Season with salt, pepper, and tarragon and set aside.
  2. Wash the spinach and place it in a pot without any water. Bring to a boil until it wilts and remove from heat and drain excess water.
  3. In a non stick frying pan brown the bacon on both sides. Discard the fat and add 1 tablespoon olive oil. Sauté the garlic and onion until translucent and then add the spinach and mix. Season with salt and pepper to taste. Set aside.
  4. Add a slice of bacon and cheese and a spoonful of spinach on each chicken breast, fold and secure with a toothpick. Then with a kitchen string tie the chicken breast and remove the toothpick.
  5. Heat 1 cup of water and dissolve the vegetable bouillon and set aside.
  6. In a non stick frying pan heat the remaining oil and sauté the chicken breasts on all sides. Place them in a pyrex. Add the wine and  the vegetable bouillon and bake in a preheated oven at 180o C for ten minutes. Turn on the other side and bake for another ten minutes.
  7. Remove chicken to a platter and remove the string.
  8. In the frying pan heat the oil again, add the flour and make a roux until it begins to brown. Add as much pan juice needed to make the sauce.  Taste and season with a pinch of salt and a pinch of white pepper and mix until the sauce is ready.

Serve with a rice pilaf.

Kali Orexi!

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Lore G

Tuesday 14th of March 2017

Thanks for sharing your post. I really love chicken breasts because it is rich in protein and a good diet if you work out at the gym. I tried your recipe for cooking and it is fantastic good meal.


Wednesday 30th of November 2016

Chicken Breast has high protein and is good food for workout. After I go to gym my mom will cook this recipe for me.

Greedy Gourmet

Sunday 11th of April 2010

Stuffed chicken breasts are always a bit tricky to make because I remain nonplussed whether the toothpick or string method work better to keep everything together. You pulled it off though!

Chris De La Rosa

Wednesday 10th of March 2010

Looks lovely. We're constantly looking for new things to prepare for our girls, as the older they get the more demanding they are. I always though when they were younger it was hard to satisfy them.. but the teen years are even tougher. Will have to give this recipe a try and let you know the results (their reaction). Thx for sharing.

happy cooking



Sunday 7th of March 2010

I love these with that very tasty filling inside! Your presentation is gorgeous!

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