Chicken breast stuffed with ricotta and spinach, rosemary potatoes and ratatouille made from peppers, zucchini and eggplant – a great summer meal!
4 chicken breast fillets (125 g each)
For the filling:
500 grams of spinach
250 grams of ricotta
50 g of grated cheese
1 each clove of onion and garlic
Piment d’espelette (chili, supermarket)
For the ratatouille:
Paprika, red, green, yellow
1 eggplant and zucchini
10 cherry tomatoes
100 grams of green beans
Thyme, rosemary, delicious
For the rosemary potatoes:
500 g potatoes (Pfaelzer Drilling varieties)
rosemary and garlic
For the filling, finely chop the garlic, cut the onions into cubes and sauté them in butter. Add the spinach and wait for it to wilt. With salt, nutmeg, Espelette spice to taste After the spinach has cooled, mix it with the ricotta and add the grated cheese.
for Ratatouille Cut the vegetables evenly into cubes and fry each one in olive oil. At the end of the baking process, season with salt and pepper and add some of the herbs. Drain in a sieve.
of Boil the potatoes in salted water (preferably the day before). Cut the potatoes in half and fry them in olive oil. Just before the end of the frying process, add a halved clove of garlic and chopped rosemary.
both chicken breast cut a pocket with a sharp, narrow knife. Caution: Not too far, so that holes do not appear.
Place the filling in a piping bag and stuff the chest. Arrange the pieces filled with salt, pepper and piment d’espelette and sauté them in oil. Cook in the oven at 150°C for 10 to 15 minutes.
Then cut the chicken breasts diagonally, arrange on top of the vegetables and serve with the potatoes.
Printable recipe for Chicken Breast Stuffed with Rosemary Potatoes and Ratatouille
Chicken breast with fried asparagus