Skip navigation
  • Important information

    Dear customer, you want to use all the great features and get new recipes of Monsieur Cuisine connect?

    Our recommendation: download our latest software update now. Please be sure to install this before using the device for the first time. We also strongly recommend all existing customers to update their device. You can find detailed instructions here.

© NGV mbH, Photo: TLC Fotostudio
Save recipe in favourites.

Recipe of: © Monsieur Cuisine

Chicken breast with chorizo, Mahón and spinach

MC plus
4 portions
Medium
Ready in: 0:59 h
Preparation time: 20 min.
Created on: 09.07.2021
Last changes: 12.08.2021
  • 150 g Mahón (33% fat) or another Spanish hard cheese, e.g. Manchego
  • 120 g spicy chorizo
  • 1 garlic clove
  • 2 tbsp olive oil
  • 200 g fresh spinach
  • 1 tsp salt
  • 2 chicken breast fillets (250 g each)
  • 3 pinches of pepper
  • 50 ml white wine at room temperature
  • 350 ml chicken stock at room temperature
  • 100 ml cream at room temperature (30% fat)
  • 1 tbsp tomato purée

Nutrients

Per portion:

  • calorific value
    2135 kj / 510 kcal
  • protein: 45 g
  • carbohydrates: 4 g
  • fat: 34 g
Instruction
Preparation time
20 min.
Ready in
0:59 h
  1. Remove the rind from the cheese and cut into 3-cm pieces. Put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 8. Then decant.
  2. Cut the chorizo into 3-cm pieces and place in the blender jug. With the measuring beaker in place, chop for 10 seconds/speed setting 10, then decant.
  3. Peel the garlic clove and put into the blender jug. With the measuring beaker in place, chop with the turbo button/3 seconds. Use the spatula to scrape down the inside of the blender jug and add the olive oil.
  4. Wash and trim the spinach and dry in a salad spinner. Remove the hard leaf veins, chop the spinach roughly and put into the blender jug with ½ teaspoon of salt. With the measuring beaker in place, sweat for 5 seconds/110 °C/speed setting 1 and, then with the measuring beaker in place, chop for 8 seconds/speed setting 5. Use the spatula to scrape the spinach down the inside of the blender jug and, with the measuring beaker in place, stew for 2 minutes/110 °C/speed setting 1. Then decant the spinach into a sieve and reserve the liquid.
  5. Rinse the chicken breasts under cold running water and then pat dry. Then cut lengthways along the side, open up and press flat. Season with ½ teaspoon of salt and 2 pinches of pepper. Arrange 40 g chopped chorizo on top of the chicken and sprinkle 50 g cheese on top of that. Press the sausage and cheese down firmly.
  6. Squeeze out the spinach in the sieve thoroughly and also arrange on top of the chicken. Roll up the chicken breasts tightly and wrap up firmly in cling film. Place the rolls of chicken in the deep steamer basket.
  7. Put the remaining chorizo and the liquid from the spinach into the blender jug. The measuring beaker not inserted, brown for 2 minutes/110 °C/speed setting 1.
  8. Add the white wine at room temperature and, with the measuring beaker in place, mix for 10 seconds/speed setting 4. Add the chicken stock (at room temperature), close the blender jug with the deep steamer basket and cook everything for 15 minutes/120 °C/speed setting 1. Open the lid carefully, turn the rolls of chicken over and cook for another 10 minutes/100 °C/speed setting 1.
  9. Remove the deep steamer basket and put, closed, to one side. Add the cream at room temperature, the tomato purée and the remaining cheese to the blender jug. With the measuring beaker in place, cook for 5 minutes/100 °C/speed setting 1. Add 1 pinch of pepper and, with the measuring beaker in place, mix for 8 seconds/speed setting 7.
  10. Remove the rolls of chicken from the cling film, cut into slices and serve with the sauce. Rice and broccoli go well with this recipe.

 

TIPS

To make a creamier sauce, stir 1 tablespoon of cornflour with 30 ml cold water until smooth, add to the blender jug and, with the measuring beaker in place, bring the sauce to the boil again for 3 minutes/100 °C/speed setting 2.

If this is not an adult-only meal, simply replace the white wine with chicken stock.

This recipe can be made just as well with sobrasada sausage instead of chorizo. In this case, the sausage does not have to be chopped in the blender jug but can be cooked directly with the spinach liquid.

 

 

Finished!

Bon appétit with Monsieur Cuisine