1 portion contains approximately:
323 | kcal |
51 g | protein |
11 g | fat |
5 g | carbohydrates |
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40 g onions
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500 g spinach (frozen)
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2 cloves of garlic
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12 pitted olives (6 green, 6 black)
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3 sundried tomatoes
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1 tbsp olive oil
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2 chicken breasts (180g each)
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1 tsp rapeseed oil
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100 ml vegetable stock
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Nutmeg
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Pepper
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Salt
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1
Peel and dice the onion and sauté in 1 tsp rapeseed oil until translucent.
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2
Add the spinach and spices. Stir from time to time.
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3
Peel the garlic and using a hand blender, roughly mix with the olives, dried tomatoes and olive oil.
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4
Brush a pan with a little rapeseed oil and gently fry the chicken on both sides.
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5
Pour in the vegetable stock, stir in the olive-tomato paste. Let the chicken simmer in the mixture for about 5 minutes.
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6
Season the spinach again and arrange on warmed plates. Place the escalope on top and garnish with the olive-tomato paste.