Imagine cutting into a perfectly golden-brown chicken jambonette and revealing a molten core of creamy Gouda cheese and vibrant spinach that will make your taste buds dance with delight! This French-inspired dish is not just a meal, it's a culinary experience that transforms an ordinary dinner into an extraordinary gastronomic journey. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this Chicken Jambonette Stuffed with Gouda is about to become your new favorite recipe.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken jambonettes
- 1 cup Gouda cheese, shredded
- 1/2 cup spinach, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Prepare the chicken jambonettes by carefully creating a pocket in each piece using a sharp knife. Be gentle to avoid cutting through the entire chicken.
- In a mixing bowl, combine shredded Gouda cheese, finely chopped spinach, and minced garlic. Mix thoroughly to create a uniform stuffing mixture.
- Season the stuffing mixture with a pinch of salt and freshly ground black pepper to enhance the flavor profile.
- Carefully stuff each chicken jambonette with the Gouda and spinach mixture, ensuring the pocket is filled evenly without tearing the meat.
- Secure the stuffed jambonettes with toothpicks or kitchen twine to prevent the filling from leaking during cooking.
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- Season the exterior of the chicken jambonettes with additional salt and pepper, creating a flavorful crust.
- Heat a large skillet over medium-high heat and add a small amount of olive oil.
- Sear the jambonettes for 2-3 minutes on each side to develop a golden-brown exterior and seal in the juices.
- Transfer the seared jambonettes to the prepared baking dish and place in the preheated oven.
- Bake for 30-35 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Remove from the oven and let the chicken rest for 5-7 minutes to allow the juices to redistribute.
- Remove the toothpicks or kitchen twine before serving.
- Plate the chicken jambonettes and garnish with fresh herbs like parsley or thyme for added visual appeal and flavor.
Tips
- Use a sharp knife and steady hand when creating the pocket in the chicken to ensure even stuffing and prevent tearing.
- Allow the chicken to reach room temperature before cooking to ensure even heat distribution.
- Use a meat thermometer to accurately check the internal temperature and avoid overcooking.
- Let the chicken rest after cooking to retain its juiciness and allow the cheese to set slightly.
- If you don't have kitchen twine, toothpicks work well to secure the stuffing, but remember to remove them before serving.
- For extra flavor, consider adding fresh herbs like thyme or rosemary to your stuffing mixture.
- Choose a high-quality, melting Gouda cheese for the best flavor and texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 3g
Protein: 45g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 145mg
