2 chicken breasts
8 dried tomatoes with oil
1 tsp oregano
250 g fresh spinach
½ onion, cut into squares
2 garlic cloves, chopped
2 Tbs olive oil
1 Tbs lemon juice
- In a frying pan, preheat 2 Tbs of olive oil. Add onion and fry for 2 minutes until soft. Add sliced dried tomatoes and fry for 2 minutes. Add spinach, garlic, lemon juice and fry for 2 minutes. Season with salt and pepper. Allow to cool. Preheat the oven to 200°C.
- In a bowl, mix oregano with oil from dried tomatoes.
- Cut the chicken breast lengthwise, but do not cut it through. We want to obtain the shape of a butterfly. Place the stuffing on both halves and roll. You can use a kitchen twine to keep the shape.
- Rub each chicken breast with oregano mixture and sprinkle with salt and pepper. Roast for 20 minutes.