Recipe: Escalope of chicken with olives served on spinach leaves

1 portion contains approximately: 323 kcal - 51 g protein - 11 g fat  - 5 g carbohydrates 

Ingredients (for 2 persons)

  • 40 g onions
  • 500 g spinach (frozen)
  • 2 cloves of garlic
  • 12 pitted olives (6 green, 6 black)
  • 3 sundried tomatoes
  • 1 tbsp olive oil
  • 2 chicken breasts (180g each)
  • 1 tsp rapeseed oil
  • 100 ml vegetable stock
  • Nutmeg
  • Pepper
  • Salt


  1. Peel and dice the onion and sauté in 1 tsp rapeseed oil until translucent.
  2. Add the spinach and spices. Stir from time to time.
  3. Peel the garlic and using a hand blender, roughly mix with the olives, dried tomatoes and olive oil.
  4. Brush a pan with a little rapeseed oil and gently fry the chicken on both sides.
  5. Pour in the vegetable stock, stir in the olive-tomato paste. Let the chicken simmer in the mixture for about 5 minutes.
  6. Season the spinach again and arrange on warmed plates. Place the escalope on top and garnish with the olive-tomato paste.

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