Chicken breast stuffed with tomatoes and spinach
- 4 breasts, bitten in a thin layer
- 1 cup spinach
- 1 cup grated cheddar cheese
- 1 large tomato, cut into 4 parts
- 6 egg whites
- 1/4 cup chicken or vegetable broth
- 1/2 cup flour
- 1 tbsp. l. olive oil
For sauce:
- 1 cup finely chopped tomatoes
- 1/2 cup chopped spinach
- 2 tsp. vinegar
- 1/2 cup chicken or vegetable broth
- Fresh or dried basil
- Salt and freshly ground black pepper
Cooking:
Preheat the oven to 180 ° C. Put the chicken breasts on the chopping board with a smooth side down. Spread on each 1/4 of the spinach, cheese, tomato slice. Wrap each breast in a roll and place it on the dish with a "seam" down. Whip the whites with the broth. Pour the mixture into a large, wide plate. In exactly the same, pour the flour. Dip each roll into the flour, then into the egg mixture, then again into the flour (whisk away the excess). And put on waxed paper. In a large saucepan, heat olive oil. Fry the rolls on all sides until golden brown. Put them on a baking tray and bake in the oven for about a minute. At this time, prepare the sauce. In a small saucepan, combine the tomatoes, spinach, broth, vinegar and basil. Bring to a boil and leave on low heat for an additional 2 minutes. Season with salt and freshly ground pepper to taste. Take the rolls from the oven, cut each diagonally into pieces 2.5-3 cm thick. Put on plates, season with tomato sauce. Decorate the dish with spinach leaves.
Pasta Casserole
- 2 cups of whole-grain feathers
- 1 tsp. plus 1 tsp. olive oil
- 1 clove of garlic
- 3/4 cup grated cheddar cheese
- 4 cups spinach
- 3 cups of chopped tomatoes
- 1 tbsp. l. Dried oregano (or any other fragrant herb)
- salt to taste
Cooking:
Preheat the oven to 180 ° C. In a large saucepan, boil the water and cook the paste, following the instructions on the package (cook until the al dente state). Rinse the paste under cold water (or, rather, simply lower the colander in cold water so as not to wash all the gluten out of the paste) and set aside. Heat in a skillet 1 tbsp. l. olive oil, add the garlic. As soon as he gives his fragrance to the oil, remove it. Add spinach and 2 cups of tomatoes, cook for 4 minutes until spinach becomes soft. In a small bowl, mix the remaining cup of tomato, salt and oregano. Add the paste to the mixture and mix well. Now put in a bowl a warm mixture of tomatoes and spinach and mix again. Season 1/2 cup of cheese. Lubricate 1 tsp. Olive oil is a heat resistant deep dish. Put the pasta and bake for 15 minutes. Remove the dish from the oven, sprinkle with the remaining cheese and send it to the oven for another 5 minutes. Serve hot.
Vegetarian frittata with cheese
- 3 tsp. olive oil
- 2 cups of spinach
- 1 cup of chopped tomatoes
- 1 clove of garlic
- 2 eggs, plus 6 proteins
- 3/4 cup grated cheddar cheese
- 2 large tomatoes, sliced
- Salt, pepper to taste
Cooking:
Preheat the oven to 180 ° C. In a skillet, heat 1 tsp. oil. Add the spinach, chopped tomatoes and garlic. Pass for 4 minutes. Whisk the eggs and squirrels in a large bowl. Stir gently the spinach mixture, add cheese, salt, pepper. The remaining 2 tsp. pour the oil into the same frying pan. Pour the egg mixture into a frying pan. Put on the stove, on a small fire and, "shaking" the frying pan, level all the components by the diameter of the dishes. Then put the frying pan in the oven for 10 minutes. Make sure that fritata is fried evenly from all sides, for this, constantly turn the frying pan on the grate. Take frittata out of the oven, cut into pieces, serve with tomato slices, seasoning with freshly ground pepper.
Chicken skewers with pineapple salsa
- 2 cups of pineapple, cut into large cubes
- 2 cloves of garlic
- 1 tsp. dried rosemary (or any other)
- 1/4 tsp. salt
- 2 tsp. freshly ground black pepper
- 1 cup of water
- 450 grams of chicken breasts, diced
For salsa:
- 1/2 cup finely chopped pineapple
- 1/2 cup spinach
- 2 large tomatoes, peeled and cut into cubes
- 1 tbsp. l. olive oil
- 2 finely chopped garlic cloves
- 2 tbsp. l. fresh or dried
- cilantro (or any other herb)
- 1/4 tsp. salt
Cooking:
Pieces of pineapple, garlic, rosemary, salt and pepper put in a blender and whisk. Add water to achieve a consistency of a thin sauce. Pieces of chicken and 3/4 pineapple sauce put in a zip-zipper bag and leave to marinate for 30 minutes. At this time, cook salsa. All the ingredients are placed in a bowl and mixed thoroughly. Leave at room temperature for 1-2 minutes, so that the flavors are mixed, and then put into the refrigerator. Heat the frying pan to a high temperature. Take the chicken out of the marinade and fry the pieces on each side for 4 minutes. Remove from heat and allow to cool. Now string the chicken and pieces of pineapple onto the skewers. Prepare shish kebabs: after 3 minutes season with the remaining pineapple sauce and turn over, fry for 3 more minutes. Serve 1 skewer with 1 cup of salsa to the table.
Tomatoes stuffed with Hawaiian chicken salad
- 4 large tomatoes
- 600 g of chicken breasts
- 1.5 cups of pineapple cubes
- 3/4 cup chopped spinach, plus 4 cups of leaves
- 1/2 cup olive oil
- 1.5 tbsp. l. Dijon mustard
- 2 tbsp. l. red wine vinegar
- 2 tsp. Fresh or dried thyme (or any other herb)
- Salt, freshly ground pepper to taste
Cooking:
Cut off the cap from each tomato (a slice approximately 1 cm thick). Remove all pulp. Put tomatoes on a paper towel with a hole down (thus, excess moisture drains). At this time, prepare the filling. Preheat the grill and oil the grill. Chicken breast fry for 8 minutes on each side, or until the juice when piercing becomes transparent. Remove from heat, cool and chop cubes (should be about 3 cups of filling). In a deep bowl, put chicken, pineapple and chopped spinach. Stir. In another container, prepare the dressing: mix the oil, mustard, vinegar and thyme, all this season with salt and pepper. 3/4 of the dressing, send it to a bowl of chicken and spinach. Using a large spoon, fill each tomato with lettuce (one tomato approximately 1/3 cup toppings). Spread a cup of spinach leaves on each plate, on top - stuffed tomato. Sift the dish with the leftovers of the dressing. Now it can be served to the table.