Chicken filets with spinach-date filling

Name: Chicken filets with spinach-date filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 50 g dried dates (without stone); 1 Onion; 3 TABLESPOONS + some olive oil; 500 g Frozen leaf spinach; 7-10 Tbsp salt, pepper, ground cumin; 2 Branches of rosemary; 800 g fresh beetroot; 4 Chicken fillets (approx. 150 g each); 200 g cherry tomatoes

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

50 g dried dates (without stone)
1 Onion
3 TABLESPOONS + some olive oil
500 g Frozen leaf spinach
7-10 Tbsp salt, pepper, ground cumin
2 Branches of rosemary
800 g fresh beetroot
4 Chicken fillets (approx. 150 g each)
200 g cherry tomatoes

Directions

1
Chopping dates. Peel and chop onion. Heat 1 tablespoon of oil in a pot. Fry dates and onion in it. Add frozen spinach and about 100 ml water, bring to the boil and cook for about 10 minutes. Season to taste with salt, pepper and caraway, drain.
2
Wash the rosemary, pluck the needles, chop. Peel the beetroot (put on disposable gloves), cut into slices. Mix with 2 tablespoons of oil, season with salt, pepper and rosemary.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Coat a baking tray with oil. Wash the meat, dab dry. Cut a pocket into each one horizontally. Season with salt and pepper.
4
Fill with spinach mix.
5
Spread the meat and beetroot on the tray. Roast in the hot oven for about 30 minutes. Wash and halve the tomatoes. Distribute on the baking tray about 10 minutes before the end of the cooking time and fry with the tomatoes. Arrange everything.