- 1 chicken breast cut into fillets
- 200 grams of cream cheese, preferably with garlic and spice 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 begin, flatten the chicken fillets and season them with salt and pepper to taste. You can let them rest in the refrigerator for two hours so that the seasoning penetrates the meat better.
Fill the chicken fillets with 2 tablespoons of cream cheese and some leaves of fresh spinach, previously washed.
Carefully roll the chicken breast fillet, making sure the filling doesn't come out.
In one bowl, beat the egg, and in another, place the breadcrumbs. First, dip the stuffed fillet in the egg and then in the breadcrumbs. If you like 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 a medium-low heat; otherwise, the coating would burn while the inside remains raw.
You should turn it over approximately every two minutes, this way you ensure a golden color on both sides. Repeat the process until they reach an optimal cooking point.
Once they are ready, remove them from the oil and place them on absorbent paper.
Serve this dish hot. You can accompany the stuffed fillets with a vegetable salad as Yaya suggests, or you can also include white rice, in a more Cuban style.
Enjoy your meal!