Spinachy Chicken

5 from 2 votes

Like a luxury hotel dish .. you can make at home!

Place water in a pot and bring to a boil. Place in two large handfuls of spinach. Blanche for 45 seconds.
After 45 seconds, drain the spinach through a sieve. Run under cold water. Afterwards, use your hands to thoroughly squeeze the water out of the spinach. (Get out as much water as you can.)
Use a knife and chop the spinach into small pieces. Place it into a bowl. Grate or crumble the feta cheese into the bowl as well. Next, grate a small amount of Parmigiano Reggiano inot the bowl. Then season with 3-4 cracks of black pepper.
Use your hand to thoroughly mix the spinach and cheese mixture together.

Use a knife and slice through the mid-section of the chicken. (Don't slice it all-the-way through.) After you have opened the chicken breast, place it in a plastic bag (or Ziploc). Then gently pound out the meat with a kitchen mallet, bread roller or the bottom of your frying pan.
Take the chicken out of the bag. Season both sides with a few pinches of salt and black pepper. Now we'll fill it. Place a few slices of the smoked gouda on one side. Followed by a scoop of the spinach filling. Fold the chicken closed and pat-it-down so the fillings don't fall out.
Put some oil in a frying pan. Get the oil hot on a medium-high heat. Once the oil is hot, turn the heat down to a MEDIUM-LOW. Then carefully place-in your stuffed chicken breast. Let it cook for a total of 5-8 minutes. Flip it once you see the side turning white.

Place heavy cream (200ml) in a pot. Place the pot on a medium-heat. Once it starts boiling, add in a few cracks of black pepper and a few squeezes of yellow mustard. Use a spatula to thoroughly mix the mustard in. The white color will start to turn into a creamy color. Give it a taste. Feel free to add in another small squeeze of mustard if you want a stronger taste.
Cut chicken into a few pieces. Then drizzle a few spoonfuls of the creamy sauce over the chicken. Bon Appetit!