Stuffing
1 cup of fresh spinach, chopped
1 cup of ricotta cheese
1/3 cup of biscuit crumbs
1/4 cup of grated Parmesan cheese
2 teaspoons of salt
1 egg
1 pinch of nutmeg
Meat
4 cups of beef broth
1/2 cup of red wine
2 teaspoons of olive oil
1/2 teaspoon of salt
800g of chicken breast
4 ripe tomatoes, chopped
1 sprig of thyme
1 sprig of rosemary
Accessory
Kitchen twine
Stuffing
1 cup of fresh spinach, chopped
1 cup of ricotta cheese
1/3 cup of biscuit crumbs
1/4 cup of grated Parmesan cheese
2 teaspoons of salt
1 egg
1 pinch of nutmeg
Meat
4 cups of beef broth
1/2 cup of red wine
2 teaspoons of olive oil
1/2 teaspoon of salt
800g of chicken breast
4 ripe tomatoes, chopped
1 sprig of thyme
1 sprig of rosemary
Accessory
Kitchen twine
Mix well the ricotta with spinach
Add the eggs, cheese, biscuit crumbs, salt, and nutmeg
Mix until you get a homogeneous mass. Reserve
Meat
1
Using the point of a knife, make a longitudinal cut in the center of the meat
Fill this space with the reserved stuffing
Tie with kitchen twine
2
Season the meat with olive oil, thyme, rosemary, and salt
Place it in a pot with wine, broth, and tomato
Cook over low heat with the pot covered for 2 hours, turning every 30 minutes to brown evenly
After cooking, let it soak in the sauce until it cools
Remove the twine, slice into thin pieces, and serve with green salad.
