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Ingredients 12 items

  • 8 small skinned chicken breasts
  • 1 cup frozen spinach
  • 3 cup Ricotta cheese
  • 3 tablespoons fresh parsley
  • 1 cup Mushrooms
  • 1 pinch Salt
  • 1 pinch ground black pepper
  • For the sauce:
  • 2 tablespoons butter
  • 1 medium green capsicum pepper
  • 4 cups Milk
  • 1 sachet MAGGI Idea of the Day Béchamel Mix

How to prepare

  1. Place chicken slices between 2 sheets of waxed paper and pound with a mallet to a uniform thin thickness.
  2. 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 a toothpick.
  3. 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 the toothpick and place on an oven dish.
  4. Add the capsicum and stir for 2 minutes.Add the milk and MAGGI Secrets Béchamel Mix bring to a boil, stirr and simmer for 2-3 minutes until sauce thickens. Season with pepper.
  5. Pour the béchamel mixture over the chicken in the dish and cook in 180°C preheated oven for 20-25 minutes.

Nutritional informations

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