Summary

Ingredients

• 4 chicken breast fillet (s)
• 1 onion (s)
• 1 glass sheep`s cheese, pickled (e.g. from Patros)
• 400 g spinach, frozen
• 1 lemon (s)
• 200 g cherry tomato (s)
• 3 cloves garlic
• Herbs, mixed
• salt and pepper
• 1 pinch nutmeg

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Instructions

1. Make a marinade from 1 clove of garlic, herbs, lemon juice, 2 tablespoons of sheep cheese oil and salt. Clean the meat, coat it with the marinade and let it steep for about 30 minutes.
2. Defrost the spinach in a saucepan. Finely chop the onion and the remaining garlic, set aside.
3. Carefully fry the meat in a little oil until it is done but still juicy and then keep warm. Then fry the onions and garlic briefly. Halve the tomatoes and add to the pan with the spinach and sheep cheese. Heat and season with salt, pepper and nutmeg.
4. Put the meat on a plate and serve with the vegetables.
5. Butter potatoes or rice go well with this.