• Nutrave chicken breast
  • Fresh spinach
  • Cherry tomatoes
  • Mozzarella cheese
  • Black olives
  • Potatoes
  • Onion
  • Oil
  • Salt
  • Pepper


Marinate the breasts in milk two hours beforehand. In the meantime, sauté the onion with the spinach and season. Add the Mozzarella cheese, the black olives and the Cherry tomatoes. Remove from the heat. Make a horizontal cut across the breasts, leaving the two parts attached lengthwise. Fill with the mixture of spinach, cheese, tomato and olives and close with toothpicks to maintain the shape. In a pan with hot oil, seal both sides of the breasts to keep them succulent. Place the breasts in the oven at 200 degrees on an oven tray, for 20 to 25 minutes depending on the oven’s power.  For the potato flower, create thin slices of potato with a potato peeler and make a flower shape in an oiled muffin tray, adding a pinch of  salt and spraying oil on top (optional). Place in the oven at 180 degrees for  around 15 minutes, checking regularly as they cook very quickly.

Recipe sent by Isabel Rodrigo Opazo from the blog La Hormiga Tenaz