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Myriam

Myriam Murrieta
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Recipe of Stuffed Breast of Spinach and Ricotta Cheese
Recipe

Stuffed Breast of Spinach and Ricotta Cheese

15 mins
20 mins
Half
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An adaptation of a classic. Cannelloni stuffed with spinach and ricotta cheese, to make it a little more dietetic we prepare it with chicken milanesa and it tastes delicious!
Learn more about Myriam Murrieta

Ingredients

7 portions
  • 7 chicken milanesa (breaded)
  • 200 grams ricotta cheese
  • 170 grams frozen spinach
  • 80 grams red onion
  • 20 milliliters olive oil
  • salt
  • black pepper
  • 3 cloves garlic, big
  • 1 tablespoon chicken bouillon

Preparation

Chop the onion in medium cubes, and chop the garlic finely.
In a pan, heat half of the oil with the garlic and onions until acitronar.
Add the spinach to the pan and cook for about 5 minutes.
Add the ricotta cheese to the stew.
Put a little of the spinach and ricotta cheese mixture and wrap by joining the four ends of the Milanese. It can be secured using a chorizo ​​or chopped thread.
Heat the rest of the oil with a finely chopped garlic .
Seal the chicken, for the part where its corners meet. Flip, lower the flame and cover.
Cook for 5 to 10 minutes. until it cooks completely.
To serve. It can be plated as such or sliced.

PRESENTATION

It can be plated as such or sliced. And accompany with a fresh salad.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (3)
Itzell Valtierra
11/01/2017 18:24:46
Muy rico en lugar de ricota por que no tenia le puse queso mozarela tela bajo en grass y question ricas
Maria Alejandra Vargas Gonzalez
22/08/2015 09:24:51
Queso riccotta Me encantan la combinación de queso y espinacas
Vianey Bautista
17/10/2013 02:34:38
Tengo hambre!! Despiertan el apetito tan solo de verlas

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