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Turkish Eggs

من الشطة على بيض الصباح إلى ورق العنب في غداء الجمعة، كانت رنا دوماً جزءاً من الوجبات التي تجمع شمل العائلة.

زمن التحضير

45 دقيقة

حجم الحصة

6 people

المكونات

The Filling

  • 1 teaspoon paprika
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated parmesan

The Rolling

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 cup chicken stock

Instructions

  1. Season the chicken with salt, pepper, and paprika on both sides.
  2. Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden, about 4 to 5 minutes per side.
  3. Transfer the chicken to a plate. Reduce the heat to medium and add the garlic to the skillet.
  4. Pour in the chicken stock and scrape up any browned bits from the bottom of the pan.
  5. Stir in the cream and parmesan, then simmer until the sauce thickens slightly.
  6. Add the spinach and sun-dried tomatoes and cook until the spinach wilts.
  7. Return the chicken to the skillet and spoon the sauce over the top.
  8. Simmer for 5 more minutes or until the chicken is cooked through. Finish with fresh basil and serve warm.