Ingredients:
2 cups of grated fresh cheddar cheese
8 pieces of thinly sliced chicken breast
3 tablespoons of butter
1 cup shallots
6-8 cloves of garlic
1 cup of cherry tomatoes
6 root spinach leaves
1 can (200 ml) cream
1 pinch of nutmeg
Salt, pepper
FABRICATION
Heat a non-stick pan and seal the chickens and place them in a container that can enter the oven. 2 Take the butter in the same pan, add the onion and garlic and fry until the color turns. Add cherry tomatoes and finely chopped spinach. Fry for a few minutes and add cream, nutmeg, salt and pepper. Boil 1-2 stones, remove from the heat and add the grated cheddar cheese. Add the mortar you have prepared on the chicken. Preheated
