Stuffed Chicken with Creme Fraiche

I am not sure about your own toddler, but mine hates anything green her plate. I usually hide stuff for her in smoothies, but for some reasons she loved this stuffed chicken with creme fraiche and for some reasons she did not care about the spinach. I am guessing the creme covered whatever taste she does not like in green leafy vegetables.

How to make stuffed chicken with creme fraiche

Ingredients

For the marinate

• 1 tablespoon ghee
• 4 chicken breasts ( choose organic if possible )
• 1 teaspoon curry powder. Get it here
• 1/2 teaspoon turmeric. Get it here
• Fine sea salt and pepper
• 1/2 teaspoon powdered ginger. Get it here
• 1/2 teaspoon fresh or powered mustard. Get it here
• 1/2 herbes de provence. Get it here
• 1/3 cup of heavy whipping cream

For the stuffing:

• 1 tablespoon of ghee
• 1/2 chopped onion
• 1 pound of organic frozen chopped spinach
• 1 cup creme fraiche or 2 tablespoons  sour cream.
• Real Sea salt and pepper
• 1/2 spoon of cumin. Get it here

Instructions:

1. Open the chicken breasts, place them in an oven dish and add all the ingredients in the marinate section.
2. Cover it with plastic wrap and place in the fridge to marinate for at least 12 hours
3. In a pan, sauté the onions in ghee for about 10 minutes and add the spinach
4. Sprinkle with salt and and pepper
5. Add the cumin and cook for another 20 minute at medium heat
6. Take off the heat and add Creme Fraiche or sour cream.
7. Open up the chicken breasts and put a spoonful and roll it to close it. ( you can use wooden skewers to kind of keep it closed)
8. Sprinkle the rest of the stuffing on to or in between the chicken breasts.
9. Preheat the oven at 350.
10. Place them in baking dish with a lid and bake for hone hour and half hours.
11. After it’s cooked remove the lid and put some butter on to of the breast and roast on medium for 5 minutes.

 

Note: You can follow the same steps  If you want to use the slow cooker. Enjoy!

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