Chicken fillets with a spinach and date filling

For 4 people
  • 50 g dried dates (without stone)
  • 1 onion
  • 3 EL + some olive oil
  • 500 g frozen leaf spinach
  • Salt, pepper, ground cumin
  • 2 Sprigs of rosemary
  • 800 g fresh red ones Pray
  • 4 Chicken fillets (approx. 150 g each)
  • 200 g Cherry tomatoes
75 minutes
simple
1.
Chop the dates. Peel and dice the onion. Heat 1 tablespoon of oil in a saucepan. Sauté the dates and onions in it. Add the frozen spinach and approx. 100 ml water, bring to the boil and cook for approx. 10 minutes. Season with salt, pepper and caraway seeds, drain.
2.
Wash the rosemary, pluck the needles, chop. Peel the beetroot (put on disposable gloves) and cut into wedges. Mix with 2 tablespoons of oil, season with salt, pepper and rosemary.
3.
Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer). Coat a baking sheet with oil. Wash the meat, pat dry. Cut a pocket horizontally at a time. Season with salt and pepper.
4.
Fill with the spinach mix.
5.
Spread the meat and beetroot on the tray. Fry in a hot oven for about 30 minutes. Wash tomatoes, cut in half. Approx. Spread on the tray 10 minutes before the end of the cooking time and roast. Serve everything.
1 person approx:
  • 350 kcal
  • 39 g protein
  • 10 g fat
  • 24 g carbohydrates

0 Comments

Leave A Comment