Stuffed chicken with cheese and spinach


1 chicken;
1 onion;
3.5 oz (100 g) cheese ;
10 oz (300 g) spinach (raw or canned);
1 teacup rice;
2.3 oz (65 g) butter;
1 coffee cup white wine;
2 eggs;
1 bunch of parsley;
Salt ;


Cut the spinach and boil it for a while in salted water (if it is canned, it is not necessary). Cut the onion into pieces.
Stew the rice, the onion and boil the eggs.
Cut the eggs; add the rice, the onion, the butter, the cheese, the spinach and spices.
Stuff the chicken with the mixture.
Sew the chicken and put it in a baking pan with butter.
Spread butter on the chicken and sprinkle with savory.
Bake in a moderate oven.
When the chicken is baked, it should be upturned and poured with the sauce from the baking pan and with white wine.
Sprinkle parsley on the chicken and bake it for some minutes.

Serve the dish with stewed vegetables or potatoes and cold white wine.

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