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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
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
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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