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
Ingredients7 portions
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.
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