Chicken stuffed with tomatoes and spinach. There are dozens, maybe hundreds, of variations on how to process chicken

  • large chicken breast 2 pcs

  • ½ cup sun-dried tomatoes

  • ½ cup coarsely chopped spinach

  • ½ feta cheese

  • ½ cup mozzarella

  • olive oil

  • salt

  • ground pepper

With a little exaggeration, one could say that the chicken is a kind of modern rabbit. After the number of small rabbit farmers decreased, chicken took a similar position in Czech households due to its simple preparation, affordability and delicious taste. Who doesn’t love soft, tender and easily digestible chicken meat?

Chicken is a classic. Either baked or fried, as in this recipe, with a nice crispy crust and the smell of honey.

Chicken meat is popular in our country due to its mild taste, low amount of fat, protein content and easy digestibility. In addition to breasts, we usually also prepare thighs with or without skin.


Salt, pepper and rub the chicken breasts with olive oil (you can also drizzle oil with pickled sun-dried tomatoes, tomato pieces and spices to help add flavor).
Cut a pocket in the meat with a sharp knife and fill it with tomatoes, spinach and cheese. Try to insert as much filling as possible, and stick the filled pockets with toothpicks so that they do not open too much.
Heat the pan and let the meat pull away from both sides. Then you have two options – either finish the meat in a pan (on low heat) or in an oven heated to 190°C.

Plus some of our tips:
– Juice will not come out of the chicken if you pull the legs with kitchen string.
– Thigh meat is much juicier than chicken breast.
– Do you like stuffing? Try spreading it around roasted chicken thighs. It will be crispier and more cooked.

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