Spinach Chicken Fillet


Spinach Chicken Fillet

A light and pleasant dish. Full of nutrition and flavour.

  • Preparation time
  • Preparation time

    60 minute
  • cooking time
  • Cooking time

    60 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    4 People
  • Goody kitchen


4 chicken breasts, skinned boned and cut in half horizontally.
For marinate:
4 cloves garlic, crushed 
4 tbsp lemon juice
2 tbsp olive oil 
2 tbsp Goody white vinegar 
1 tbsp Goody mustard 
Dash of salt & pepper 
For crust:
3 eggs, beaten 
1 cup flour 
1 cup bread crumbs 
Oil for frying 
Spinach sauce:
5 cups spinach, chopped 
2 tbsp onion, finally chopped 
5 tbsp butter, room temperature 
2 tbsp flour
6 tbsp Velor powder milk 
½1 cup water
2 tbsp cream cheese spread 
½ cup whipping cream 
Dash of (salt, white pepper, cinnamon)
Parmesan cheese, grated 
Coloured sweet pepper, chopped for garnishing


1.Mix marinate ingredients together in a dish. Reserve 1 tbsp to mix with eggs. Add chicken, marinate for 2 hours or overnight.  
2.Dip chicken breasts in flour, then eggs beaten with 1 tbsp reserved marinate then bread crumbs. Fry till golden on both sides. Set aside.
3.In a pan, cook spinach on low fire. When cooked, push spinach through sieve to discard as much liquid as possible. 
4.In another pan, heat butter. Cook onion till golden, add flour and whisk. Dissolve powder milk in water, add at once, whisk constantly till boils and thickens. Add cream, cheese, cinnamon and seasoning. Add spinach, mix well. 
5.To serve, pour hot sauce over chicken, sprinkle with parmesan cheese and sweet pepper.