Chicken breasts in sauce stuffed with spinach and sobrasada

Blanch and chop the spinach. In a frying pan with a little oil, fry the spinach together with the chopped mushrooms. Then add half of the sobrassada in pieces together with two spoonfuls of flour, a little salt, pepper and nutmeg. Then add the milk, stirring constantly, until all the ingredients are well mixed and the sobrassada has melted.

Cover the chicken breast fillets with the above mixture and fold them in half. Bread them with flour and egg and fry them in plenty of oil. Once fried, put them aside in a casserole dish.

Now we are going to make the sauce: put the butter in a casserole dish with the rest of the sobrassada in small pieces, the chopped leeks, salt, pepper and nutmeg. Add the chicken stock and simmer for about 10 minutes. Once the time has elapsed, blend the contents of the casserole while, little by little, adding the cream until the desired texture of the sauce is obtained (to your taste).

Finish this delicious recipe by covering the steaks that we have previously set aside with the sauce that we have just prepared. Bon appetit!