Description
Offer to cook tasty, healthy, hearty cuinea rolls with lentils and spinach. Additional rolls are then baked in a tomato sauce with thyme leaves. It turns out tasty, hearty dish that can be serve with any side dish or just lettuce.
Ingredients
-
Chicken breast
800 g
-
Lentils
50 g
-
Spinach
1 coup
-
Red onion
1 piece
-
Tomato
1 piece
-
Garlic
2 tooth
-
Chili
0.5 piece
-
Olive oil
3 Tbsp
-
Tomatoes in own juice
1 cup
-
Thyme
2 sprig
-
Salt
1 pinch
-
Black pepper
2 pinch
Cooking
Lentils pardina from Mistral, rinse and boil until tender, about 15 minutes.
Spinach slice.
Onion and tomato cut into cubes.
Chicken fillet cut into, forming a "pocket". Season with salt and pepper.
Olive oil to fry a couple of minutes onion, tomatoes and spinach, season to taste. Long to fry is not necessary, only lightly fry until soft.
Chilli pepper and garlic finely chop.
Mix the cooked lentils (drain the excess water) and fry vegetables.
Stuff the prepared stuffing pockets chicken, tie with cooking string or fasten with toothpicks.
Fry the prepared rolls in olive oil (1 tbsp ) on all sides, remove from the pan and remove the baking thread.
Put rolls in a baking dish into which we poured tomato sauce ( or tomato puree, tomatoes in own juice) seasoning and sprinkle with thyme leaves, water literally rolls 1 tsp olive oil and bake at 200 C for 10-12 min.
Prepare any side dish or just lettuce and serve with the table!
Bon appetit!!
Happy New year 2016!!!
All the best in the New year!!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.