𝙎𝙋𝙄𝙉𝘼𝘾𝙃 & 𝙎𝙐𝙉-𝘿𝙍𝙄𝙀𝘿 𝙏𝙊𝙈𝘼𝙏𝙊𝙀𝙎 𝙎𝙏𝙐𝙁𝙁𝙀𝘿 𝘾𝙃𝙄𝘾𝙆𝙀𝙉 𝙍𝙊𝙐𝙇𝘼𝘿𝙀

 

I𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:

• 4 chicken breast  fillets

• 100 grams goat cheese

• 100 grams baby spinach

• 50 g dried tomatoes in oil (drained and chopped)

• 2 minced garlic cloves

• 2 tablespoons of olive oil

• 1 teaspoon dried oregano

• Salt & pepper, to taste 

𝘗𝘳𝘰𝘤𝘦𝘥𝘶𝘳𝘦:

1. Flatten each chicken fillet between two sheets of baking paper using a meat mallet. Season with salt, pepper, and  dried oregano on each side.

2. Heat a tablespoon of olive oil in a frying pan.

Saute the minced garlic for 1 minute. Add the baby spinach and cook until wilted. Transfer to a mixing bowl.

3. Add the goat cheese and sun-dried tomatoes to the cooked spinach. Mix and combine well.

4.  Spread a thin layer of the mixture on each chicken fillet.

Gently roll each and attach it with toothpicks.

4. Preheat the oven to 180 °C (th. 6).

Heat a tablespoon of olive oil in a frying pan.

Brown the chicken rolls on all sides. Transfer them to a baking dish and bake for 15 to 20 minutes, until chicken is cooked through.

5. Transfer to a serving dish and remove the toothpicks  before serving.