Quark is a fresh, creamy, spreadable fresh cheese most popular in Eastern Europe and similar in texture to a Greek-style yogurt. Its clean label and naturally low-fat, high-protein composition have led to a quark renaissance over the past decade, bringing this unique product new attention. Quark has a creamy, mild flavour that is easily influenced and enhanced by other ingredients like fresh herbs, honey and heat.
Substitution: If you can’t find quark near you, you can use local Greek-style yogurt or cream cheese instead!
Cut chicken breasts horizontally almost all the way through and open up. If necessary, using a meat mallet, pound each to make even. Brush chicken breasts with salad dressing; set aside.
In a bowl, stir together quark, basil, parsley, breadcrumbs and grated cheese. Divide among centre of each chicken breast and roll up. Use 2 slices of prosciutto for each chicken breast to secure.
Preheat oven to 400°F (200°C).
In a large, ovenproof non-stick skillet, melt butter over medium-high heat and brown chicken breasts. Remove from heat and add tomatoes and garlic. Place skillet in oven for about 15 minutes or until chicken is no longer pink inside. Remove chicken to plates to rest and stir spinach into skillet to wilt with tomatoes. Serve over top of each piece of chicken.
Top 5 Nutrients: Niacin ≥200%DV, Vitamin K ≥186%DV, Selenium ≥83%DV, Vitamin B6 ≥65%DV, Thiamin ≥36%DV.
Mountainoak Cheese is a farmstead cheesemaker located in New Hamburg, Ontario. Long celebrated for the prize winning traditional Dutch Gouda, they recently added quark to their cheesemaking passion, launching with plain, maple and blueberry, then adding strawberry, made with strawberries from local fields. “Quark is a delicious, nutritious alternative to more fatty creams and yogurts and a rich source of protein that’s very popular among high-performance athletes and other diet-conscious individuals, as well as us regular folks.”, says Adam van Bergeijk of Mountainoak. “We make all of our cheeses the right way. We use only milk from our own dairy cows, fed with crops that we’ve sown and harvested ourselves so that all Mountainoak products capture the unique flavours of our land,” said van Bergeijk.