Chicken breast with spinach and cheese filling

Ingredients for 2 servings:

• 2 chicken breasts
• 1 pt. Spinach (frozen), chopped
• 1 tbsp feta cheese
• 1 tbsp Parmesan, grated
• 1 tbsp cream cheese (e.g. Philadelphia)
• 1 tbsp sour cream
• 1 garlic clove(s), diced
• 1 small onion(s), diced
• ⅛ liter vegetable broth
• 1 shot of whipped cream
• salt and pepper
• olive oil
• possibly cornstarch to bind

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the filling, cook the frozen spinach in water with a little salt according to the package instructions. Drain the water. Add the feta cheese, cream cheese, Parmesan cheese, sour cream, 1/2 an onion, and garlic and stir over low heat until the cheese has melted. Cut open the chicken breasts on the side to create a pocket. Rub with salt and pepper. Spoon the spinach and cheese filling into the opening and then close it with toothpicks. Briefly fry the chicken breasts in hot oil on both sides. Then continue cooking in a preheated oven at 200°C for about 15-20 minutes. For the sauce, fry the remaining onion in hot olive oil. Add the heavy cream and vegetable stock and season with salt and pepper. Thicken with cornstarch if desired. Now add the chicken breasts and any remaining spinach filling to the sauce. Serve with pasta or rice.