- 1 chicken breast sliced into fillets
- 200 grams of cream cheese, preferably with garlic and herb flavor
- 100 grams of spinach
- 1 egg
- 100 grams of breadcrumbs or crushed cookies
- Salt and pepper to taste
- ½ cup of oil for frying
To start, flatten the chicken fillets and season them with salt and pepper to your liking. You can let them marinate in the refrigerator for two hours to allow the seasoning to penetrate the meat more effectively.
Fill the chicken fillets with 2 tablespoons of cream cheese and a few leaves of fresh spinach that have been washed beforehand.
Carefully roll up the chicken breast fillet, making sure the filling doesn’t spill out.
In one dish, beat the egg, and in another, place the breadcrumbs. First, dip the stuffed fillet in the egg and then into the breadcrumbs. If you prefer a very crispy crust, you can repeat the process.
Once you have the breaded fillets, start frying them in hot oil. It is recommended to use medium-low heat; otherwise, the crust will burn while the inside remains raw.
You should turn them approximately every two minutes to ensure a golden color on both sides. Repeat the process until they reach the optimal cooking point.
Once they are ready, remove them from the oil and place them on a paper towel.
Serve this dish piping hot. You can pair the stuffed fillets with a vegetable salad as Yaya suggests, or you can also include white rice for a more Cuban style.
Enjoy your meal!