Spinach and Ricotta Stuffed Chicken Breast
An adaptation of a classic. Cannelloni stuffed with spinach and ricotta cheese, to make it a bit more diet-friendly we prepare it with chicken cutlets and it tastes delicious!
Reviewed by Editorial Team of Kiwilimón
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3 comentarios
Ingredients
7
Servings
- 7 chicken cutlets
- 200 grams ricotta cheese
- 170 grams frozen spinach
- 80 grams red onion
- 20 milliliters olive oil
- salt
- pepper
- 3 cloves garlic, large
- 1 tablespoon granulated chicken bouillon
Preparation
15 mins
20 mins
Medium
- Chop the onion into medium cubes, and finely chop the garlic.
- In a pan, heat half of the oil with the garlic and onions until softened.
- Add the spinach to the pan and sauté for approximately 5 minutes.
- Add the ricotta cheese to the mixture.
- Place some of the spinach and ricotta mixture and wrap, bringing together the four corners of the cutlet. It can be secured using a cooking twine or toothpicks.
- Heat the rest of the oil with finely chopped garlic.
- Seal the chicken at the point where its corners meet. Flip, lower the heat, and cover.
- Cook for 5 to 10 minutes until fully cooked.
- Serve. It can be served as is or sliced.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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