Braised Chicken breasts stuffed with Spinach, Graviera and Bacon (revisited)

This recipe for braised chicken breasts stuffed with spinach, graviera, and bacon is a perfect showstopper for family dinners or special gatherings.

With a crispy golden exterior and a rich, savoury filling, it’s bound to impress your guests.

This is an update of an older recipe I made many years ago and when I made it again, I prepared it a little bit different this time.

First of all instead of pounding the chicken breast, I have sliced the chicken breast open to add the filling.

Also, 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.

Note: Since then, I have made this recipe many times, even in the air fryer.

I have updated the post with new pictures and a video.

Update: 2023

Air Fryer Stuffed Chicken

I had leftover spanakopita filling which I used to stuff the chicken fillets. After seasoning the chicken fillets, I wet it with some olive oil and baked it in the air fryer set at 180^oC, for 20 minutes.

I previously cooked some potato fries, and 5 minutes before the chicken was ready, I added the potatoes to reheat them.

How to prepare the Braised Chicken Breasts

Step 1: Prepare the Filling

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the bacon until crispy and remove to a plate.
2. Add the chopped onion and garlic, sautéing until fragrant and translucent.
3. Stir in the spinach and cook until wilted. Remove from the heat and set aside.

Step 2: Assemble the Chicken

1. Take each chicken breast and gently cut a pocket into the middle without separating the two sides.
2. Season the inside and outside of the chicken with salt, pepper, and tarragon.
3. Layer each pocket with a slice of bacon, a portion of the spinach mixture, and a slice of graviera cheese.
4. Secure the opening with toothpicks to keep the filling intact during cooking. (Alternatively, we can tie each fillet with kitchen twine.
5. Step 3: Sear the Chicken
6. Heat the butter with the olive oil in a large skillet over medium-high heat.
7. Dust the stuffed chicken breasts lightly with flour, shaking off any excess.
8. Sear the chicken breasts on both sides until golden brown. Remove and set aside.

Step 4: Braise the Chicken

1. Deglaze the pan with the white wine, scraping up any browned bits for added flavour.
2. Add the chicken bouillon dissolved in water, stirring to combine.
3. Return the seared chicken breasts to the pan, ensuring they are partially submerged in the liquid.
4. Reduce the heat to low, cover the skillet, and simmer for about 20–25 minutes until the chicken is cooked through and tender.

Step 5: Finish the Sauce

1. Remove the chicken breasts and set aside, keeping them warm.
2. Increase the heat slightly to thicken the sauce, seasoning with more salt, if necessary.
3. Spoon the sauce over the chicken before serving.

Serving Suggestions:

Pair this dish with roasted vegetables, creamy mashed potatoes, or a fresh side salad for a complete and balanced meal. The combination of flavours from the spinach, cheese, and bacon, along with the braising liquid, makes this dish irresistible.

Pro Tips:

• If you don’t have graviera cheese, substitute with haloumi, kefalograviera, Gruyère or another semi-hard cheese with a nutty flavor.
• For an extra touch of freshness, garnish the dish with freshly chopped parsley before serving.
• Make sure not to overstuff the chicken breasts to prevent spilling during cooking.

Enjoy your deliciously stuffed and braised chicken! This recipe is guaranteed to bring warmth and smiles to the dinner table.

Kopiaste and Kali Orexi,