Chicken fillet: 500 g (about 1.1 lbs)
Spinach: 300 g (about 10.6 oz)
Cheese: 100 g (about 3.5 oz)
Salt and pepper to taste
Butter, breadcrumbs
Cut the chicken fillet into large portion-sized pieces and gently pound them.
Make cuts along the sides and open the fillet pieces like a book.
Season with salt and pepper on all sides.
Chop the spinach and sauté it in butter for 2-3 minutes, adding salt to taste.
Slice the cheese.
In each opened fillet, place 1 tablespoon of spinach and top it with a slice of cheese.
Close with the other half of the fillet.
Secure with toothpicks.
Coat each fillet in breadcrumbs and fry in a skillet until cooked through.