Chop one and a half onions and the bell pepper into one-centimeter cubes. Open the breasts with the help of a knife in three parts as if it were a triptych and season with salt and pepper on both sides.
Place a saucepan over medium heat and add a tablespoon of butter with a tablespoon of oil to heat. Then add two finely chopped cloves of garlic, followed by the diced onion, and let it sauté lightly. Next, add the spinach and bell pepper, salt, pepper, and two tablespoons of chicken broth. Let everything cook until it reduces in volume by half; when it starts to release juice, remove the saucepan from the heat and let it cool slightly.
Combine the mixture with the ricotta and cranberries, adjusting the seasoning. Stuff each breast, compacting the ricotta mixture a bit to prevent it from spilling out, carefully close the breasts to ensure the filling doesn’t escape, and place them upside down in a previously greased baking dish with butter. Preheat the oven to 200°C.
To make the sauce, blend the chipotle, oregano, milk, half an onion, a clove of garlic, and a tablespoon of broth. Then add the blended mixture to the cream, mix thoroughly, and add a little salt and pepper. Coat the breasts with the sauce and bake for 50 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?