Easy chicken breast cheese fries that don't require tendon trimming. Pan-fried with minimal oil for a healthier option, the combination of moist and tender chicken breast, cream cheese, and spinach is exquisite. A simple recipe perfect for bento boxes or snacks.
Ingredients
Main Ingredients (2 servings)
- Chicken Breast 4 pieces (200g)
- Frozen Spinach 30g
- Cream Cheese 30g (2 individual portions)
- All-Purpose Flour 2 tbsp
- 1/2 Beaten Egg
- Panko Breadcrumbs (as needed)
Seasonings
- Salt (to taste)
- Water 1 tbsp
Steps
- Place 30g of frozen spinach in a microwave-safe container and heat for 1 minute at 600W.
- Let the spinach cool slightly, squeeze out excess water, and finely chop.
- In a bowl, add 30g of cream cheese (2 individual portions) and mix with a spatula until smooth.
- Add the chopped spinach and a pinch of salt to the bowl with cream cheese and mix well.
- In a separate bowl, combine 2 tbsp of all-purpose flour, 1/2 beaten egg, and 1 tbsp of water. Mix until smooth to create a batter.
- Lay 4 chicken breasts (200g) flat on a cutting board, cover with plastic wrap, and pound them thin with a rolling pin. (Key Tip!) Pounding the chicken breast makes it tender and moist, and easier to wrap the cheese. You can use it as is without trimming the tendons.
- Place the flattened chicken breast on plastic wrap and sprinkle salt evenly over the surface.
- Place 1/4 of the spinach and cream cheese mixture in the center of each chicken breast.
- Lift the front edge of the plastic wrap to fold the chicken breast in half over the filling.
- Brush the surface of the chicken with the batter, then coat generously with panko breadcrumbs. (Key Tip!) Using plastic wrap while coating with panko helps prevent your hands from getting messy and makes the process more efficient.
- While still covered with plastic wrap, flip the chicken breast over and coat the other side with batter and panko breadcrumbs in the same way.
- Add about 5mm to 1cm of oil to a frying pan and heat over medium heat. Drop a breadcrumb into the oil to check if it's hot enough.
- Place the coated chicken breasts in the hot oil. Cook one side until golden brown, then flip and cook the other side until golden brown.
- Once the chicken is evenly golden brown, remove it from the pan and drain excess oil.
- Cut into desired pieces and arrange on a plate.
- If the flavor is too bland, serve with your favorite dipping sauces.
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