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Le Chaudron recipe
Blanc de poulet farci aux épinards à l'air fryer
Air fryer spinach-stuffed chicken breast
⏱ 35 minServes 4Medium270 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4chicken breasts
150 g (5 oz)fresh spinach
80 g (3 oz)light cream cheese
2 clovesgarlic, chopped
1 tablespoonolive oil
1 pinchnutmeg
- 4 chicken breasts
- 150 g (5 oz) fresh spinach
- 80 g (3 oz) light cream cheese
- 2 cloves garlic, chopped
- 1 tablespoon olive oil
- 1 pinch nutmeg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wilt the spinach with the garlic, let cool and mix with the cream cheese.
- Cut a pocket in the side of each breast and season with nutmeg.
- Fill and close with toothpicks.
- Brush with olive oil. Preheat the air fryer to 185 °C (365 °F) for 3 minutes.
- Cook in a single layer at 185 °C (365 °F) for 18 minutes.
- Check it's cooked through, remove the toothpicks and serve.
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