Escalope of chicken with olives served on spinach leaves

Meat Dishes for losing weigh

1 portion contains approximately:

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

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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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