Ideal for those looking for a well -designed and delicious dish, besides being a great option for those who like practicality, spinach chicken roulade is a good choice.
How to make chicken with spinach and ricotta
On a board, put one of the chicken and cut pieces in half, but without separating the halves. Open the piece, cover with a plastic wrap and knead with a beater, leaving in the thickness of a steak. Repeat with other thighs and overcoxes. Distribute spinach leaves, ricotta and garlic slices over chicken steaks and season with salt and pepper. Wrap them like Rocambole and arrange them all in a baking sheet lined with parchment paper. Bake at medium temperature for about 20 minutes, or until the bacon golden brown. Cut into slices and serve.
Ingredients
- 3 thighs of raw skinless chicken
- 3 raw skinless chicken overcoxes
- 2 cups of raw spinach
- 4 raw garlic teeth
- 100g of ricotta
- 1 teaspoon refined salt
- 1 tablespoon (coffee) of black pepper
Measurement Conversion Table
Preparation mode
On a board, put one of the chicken and cut pieces in half, but without separating the halves.
Open the piece, cover with a plastic wrap and knead with a beater, leaving in the thickness of a steak.
Repeat with other thighs and overcoxes.
Distribute spinach leaves, ricotta and garlic slices over chicken steaks and season with salt and pepper.
Wrap them like Rocambole and arrange them all in a baking sheet lined with parchment paper.
Bake at medium temperature for about 20 minutes, or until the bacon golden brown.
Cut into slices and serve.
Yield: 6 portions
Preparation Time: 60 minutes
