Spinach and chicken with mozzarella a tasty second course, with a few simple ingredients you will bring to the table a dish that will please the whole family. It also gets ready in a short time. Any stretched curd cheese can be used instead of mozzarella.

DifficultyVery easy
CostVery cheap
Preparation time30 Minutes
Cooking time20 Minutes
Serving4
Cooking methodStove
CuisineItalian

Ingredients

1 chicken breast

4 tablespoons extra-virgin olive oil

1 clove garlic

10 ounces spinach, fresh, boiled in distelled water, no salt, drained

7 ounces mozzarella

1.7 ounces flour

salt

pepper

3.5 ounces white wine

Tools

2 Pans

1 Knife

Steps

In a pan, add 2 tablespoons of extra virgin olive oil and the peeled garlic. Heat and as soon as it browns add the spinach. Season with salt and pepper and leave to flavor for 10 minutes over low heat. Meanwhile, salt the slices of chicken breast and pass them in the flour. In the other pan, heat 3 tablespoons of oil and as soon as the oil is hot, add the floured chicken breast slices. Brown well on both sides.

As soon as the chicken breast is well browned, add the white wine. As soon as the alcohol has evaporated, arrange the spinach on each slice of chicken breast. Cover with sliced mozzarella or other cheese. Close with a lid until the mozzarella is melted. Remove the lid and if the mozzarella has released a lot of milk, let the sauce dry. Serve immediately hot.