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8 small skinned chicken breasts or 600 g, cut each into 2 slices
1 cup frozen spinach or 150 g, thawed and chopped
¾ cup ricotta cheese or 190 g
3 tablespoons fresh parsley, chopped
1 cup mushrooms or 100 g, finely chopped
pinch of salt, to taste
pinch of ground black pepper, to taste
for the sauce:
2 tablespoons butter
1 medium green capsicum pepper or 100 g, chopped
4 cups milk or 1 liter
1 sachet MAGGI® Béchamel Mix
Place chicken slices between 2 sheets of waxed paper and pound with a mallet to a uniform thin thickness.
Combine spinach, ricotta, parsley and mushrooms in a bowl, season with salt and pepper. Spread horizontally the mixture, equally on the chicken fillet roll up and secure with toothpick.
Melt the butter in a large saucepan, add the chicken rolls and quickly brown over medium heat for 3-4 minutes. Remove from pan, remove toothpick and place on an oven dish.
Add the capsicum and stir for 2 minutes. Add the milk and MAGGI® Béchamel Mix bring to boil, stirring and simmer for 2-3 minutes until sauce thickens. Season with pepper.
Pour the béchamel mixture over the chicken in the dish and cook in 180°C preheated oven for 20-25 minutes.
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