Stuffed Chicken

Ingredients:

• 2 boneless chicken breasts
• 1 cup of spinach
• ¼ cup cottage cheese or cottage cheese
• 3 garlic cloves, crushed
• 1/2 teaspoon pepperoni flakes
• 1/2 teaspoon paprika
• Salt to taste
• 1 egg
• 1/2 teaspoon of olive oil.

Preparation:

1. Chop the spinach leaves and sauté in olive oil for one to two minutes over medium-low heat.
2. In a bowl, mix together the ricotta cream, sautéed spinach, salt, paprika, pepper flakes, and garlic.
3. Reserve.
4. Preheat oven to 180°C and line a baking sheet with parchment paper.
5. Wash and dry the chicken breasts.
6. Lay the breast on a flat surface and carefully create an opening for the filling with a sharp knife, cutting through the top of the chicken and going deep, but not all the way through.
7. Scoop the filling in with a spoon and secure the open end with a toothpick.
8. Dip each chicken breast into the beaten eggs, making sure the chicken is well coated.
9. Heat a little oil in a skillet and brown the chicken for 2 to 4 minutes on both sides.
10. Place the chicken breasts on the baking paper and bake in the oven for 20-25 minutes until the chicken is fully cooked.
11. Slice and serve.