Stuffing
1 cup of clean and chopped spinach
1 cup of fresh ricotta cheese
1/3 cup of bread crumbs
1/4 cup of grated Parmesan cheese
2 tablespoons of salt
1 egg
1 pinch of nutmeg
Meat
4 cups of beef broth
1/2 cup of red wine
2 tablespoons of olive oil
1/2 teaspoon of salt
800g of chicken breast, boneless
4 ripe tomatoes, diced
1 sprig of thyme
1 sprig of rosemary
Accessory
Twine
Stuffing
1 cup of clean and chopped spinach
1 cup of fresh ricotta cheese
1/3 cup of bread crumbs
1/4 cup of grated Parmesan cheese
2 tablespoons of salt
1 egg
1 pinch of nutmeg
Meat
4 cups of beef broth
1/2 cup of red wine
2 tablespoons of olive oil
1/2 teaspoon of salt
800g of chicken breast, boneless
4 ripe tomatoes, diced
1 sprig of thyme
1 sprig of rosemary
Accessory
Twine
Mix well the ricotta and spinach
Add eggs, cheese, bread crumbs, salt, and nutmeg
Mix until smooth. Reserve
Meat
With a sharp knife, make a cut in the center of the meat, lengthwise
Fill this space with the reserved stuffing
Tie with twine
Season the meat with olive oil, thyme, rosemary, and salt
Place it in a pot and add red wine, beef broth, and tomato
Cook over low heat with the pot covered
For 2 hours, turning it every 30 minutes to brown evenly
After cooking, let it sit in the sauce until cooled
Remove twine, slice thinly, and serve with green salad.
