INGREDIENTS
2 boneless chicken breasts
1 cup spinach
¼ cup cottage cheese or cottage cheese
3 garlic cloves, crushed
1/2 teaspoon pepperoni flakes
1/2 teaspoon paprika
Salt to taste
1 egg
1/2 teaspoon olive oil.
PREPARATION :
• Chop the spinach leaves and sauté in olive oil for a minute or two over medium-low heat.
• In a bowl, combine the ricotta cream, sautéed spinach, salt, paprika, pepper flakes, and garlic.
• Reservation.
• Preheat the oven to 180 ° C and line a baking sheet with parchment paper.
• Wash and dry the chicken breasts.
• Lay the breast on a flat surface and carefully create an opening for the stuffing with a sharp knife, cutting the top of the chicken and deepening, but not piercing all the way.
• Spoon the filling and secure the open part with a toothpick.
• Dip each chicken breast in the beaten eggs, making sure the chicken is well coated.
• Heat a little oil in a skillet and brown the chicken for 2 to 4 minutes on both sides.
• Place the chicken breasts on the parchment paper and bake in the oven for 20-25 minutes until the chicken is fully cooked.
• Slice and serve.