Summary

Ingredients

• 1 clove garlic
• 1 onion (s)
• 3 teaspoons olive oil
• 150 g spinach leaves (frozen)
• Salt and pepper, pepper
• Nutmeg, grated
• 2 thin chicken breast fillet (s) (10 g each)
• 1 teaspoon mustard, medium hot
• 50 g mozzarella
• 1 onion (s), red
• 250 ml vegetable stock
• 4 tablespoon goat cream cheese
• 1 tablespoon parsley, chopped
• 1 pinch (s) sugar

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Instructions

1. Finely chop the garlic and onion and fry in 1 teaspoon olive oil. Add spinach and season well with salt, pepper and nutmeg.
2. Cut open the chicken breast fillet, pound until flat, season with salt, pepper and brush with 1 teaspoon of mustard. Dice the mozzarella and spread over the meat with the spinach. Roll up and secure with wooden sticks.
3. Fry the filled chicken breast in 1 teaspoon olive oil and cook in a preheated oven at 180 degrees for about 10 minutes.
4. For the sauce, finely chop the red onion and fry half in 1 teaspoon olive oil. Pour in the stock, bring to the boil, stir in the cheese and parsley and season with salt, pepper, sugar and nutmeg.
5. A fresh tomato salad and ciabatta bread goes well with it.