Posted on February 17, 2016 by Jenny Cromack
Having experimented with this dish over the weekend I found this spinach stuffed chicken dish not only very tasty, but also very filling and nutritious. The whole dish consisted of chicken stuffed with a spinach and ricotta mix served with a creamed kale, low carbohydrate crepe.
Ingredients (For 2 People)
2 x Chicken Breast
2 x handfuls of Spinach
50g ricotta
Paprika
Mixed Herbs
4 x handfuls kale
4 x shallots
2 x eggs
Garlic (enough to suit own taste)
Splash of milk
Cooking Method:
Chicken
1. Place spinach in a hot pan over a medium heat until wilted
2. Add in ricotta and mix together until melted into a cream
3. Score the chicken breasts about half way through
4. Spoon in the spinach mix into each score and season with mixed herbs and paprika
5. Place on a baking tray and oven bake for 25-30 minutes
Crepe
1. Place kale into the same pan as you used for the spinach and ricotta until wilted
2. Season with salt, pepper, and garlic, and add the shallots and mix and stir together.
3. Blend or chop the mix until very fine
4. Whisk up your eggs with a splash of milk and season with salt and pepper.
5. Place egg mix into a hot, non-stick pan and keep loosening the edges cook for 30 seconds or so and then flip and cook for a further minute until cooked through
6. Place the crepe on a plate and layer the kale mix over the whole of the crepe and the roll up.
7. Once the chicken is cooked through served both together and enjoy.
This dish is a perfect dish to satisfy your hunger and taste buds in one hearty and nutritious meal. Enjoy!