Ricotta is white, soft and has a slightly sweet flavor that comes from the fresh milk. Ricotta is favorably used in Italian desserts.
4 pieces chicken breast, rinse
125g of spinach
250g of Ricotta
250ml chicken broth
400g string beans
2 tbsp of flour
2 tbsp of olive oil
1 clove garlic, minced
Boil spinach for 1-2 minutes. Rinse through cold water, squeeze dry, and chop.
Put spinach and Ricotta in a bowl, add minced garlic, a little salt and pepper and mix well.
Slice a line vertically on the piece of chicken breast and stuffed the mixture of spinach and Ricotta, then roll over the flour.
Heat olive oil in a pan. Fry chicken breast for 5 minutes on each side until chicken breast is firm and turn golden brown.
Add chicken broth, cover, turn down the heat and keep it simmers for 8 -10 minutes.
Serve on a plate with boiled string beans, sprinkle with parsley and enjoy.