We recommend you prepare this delicious Chicken with Spinach in Creamy Sauce

Sage, cream cheese and pepper. Garnish with goat cheese

Try this juicy chicken stuffed with cheesy spinach, which is also bathed in a creamy, flavorful sauce.


  • 3 cups of Baby Hydroponic Spinach
  • 2 tablespoons butter, cubed
  • 1/2 cups onion, in thin strips
  • 1 garlic clove, finely minced
  • 1 cup goat cheese, sliced
  • enough of salt
  • enough ground pepper
  • 4 chicken breast halves, skinless and boneless
  • enough of salt
  • enough of pepper
  • 2 cups of Baby Hydroponic Spinach, for the creamy sauce
  • 1 cup cream cheese, low fat, for the creamy sauce
  • 1/4 cups milk, skimmed, for the creamy sauce
  • 1/2 cloves of garlic, for the creamy sauce
  • enough of salt
  • 2 tablespoons of olive oil
  • 1 teaspoon sage
  • enough of Baby Hydroponic Spinach, to decorate


Cut the Baby Hydroponic Spinach into thin strips and reserve.

Melt the butter in a skillet over medium heat, add the onion and garlic and cook over medium heat for 5 minutes.

Later, add the Baby Hydroponic Spinach in strips and the goat cheese and cook for 3 minutes. Remove from heat and reserve.

Cut the chicken breasts in the shape of a butterfly, fill with the Baby Hydroponic Spinach mixture and close with a toothpick so that the filling does not come out. Season with salt and pepper.

Blend the Baby Hydroponic Spinach, cream cheese, milk, garlic and salt. Reserve the sauce.

Heat the olive oil in a cast iron skillet over medium heat, add the chicken breasts and brown on both sides for 5 minutes.

Add the sauce and cook for 15 minutes, add the sage and cook for 5 more minutes. Serve in a deep plate and decorate with spinach.