What can’t be missing on the Easter table? Certainly, a savoury stuffing packed with protein. In our recipe, we’ve added chicken meat in addition to eggs, ensuring an extra dose of protein. Spinach not only adds colour but also enhances the overall flavour of the dish. This way, it can be enjoyed on its own or as part of a more complex meal.
Ingredients:
- 200 ml semi-skimmed milk
- 80 g baby spinach
- 6 older whole grain rolls
- 5 eggs
- 4 garlic cloves
- 1 can of chicken breasts
- 1 onion
- 1 handful of parsley
- 1 tbsp olive oil
- 1 tsp marjoram
- cooking oil spray for greasing the baking dish
- ground pepper to taste
- salt to taste
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Method:
Start by cutting the older dry rolls into smaller cubes. Then sauté one finely chopped onion until glassy in olive oil, add sliced garlic, marjoram, and continue to sauté it for a bit. Finally, add the chicken breasts from the can (just the solid part, draining the liquid), baby spinach, chopped parsley, mix everything thoroughly on the pan, heat it, and season with salt and pepper as needed. Finally, remove the pan from the heat.
Mix the bread cubes together with milk in a larger bowl and let them soak nicely. Then, add beaten eggs, the finished and cooled spinach-meat mixture and mix everything thoroughly. Afterwards, place the mixture in a smaller baking dish sprayed with the cooking oil spray, and smooth out the surface.
Finally, bake it in an oven preheated to 180 °C for about 30 minutes. You will know it’s done when it has a nice golden surface. Once it’s baked, let it cool down at least a bit, and then you can slice and serve it.
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| Energy | 288 kcal |
| Protein | 18 g |
| Carbohydrates | 31g |
| Fat | 9 g |
| Fibre | 5.5 g |
If you’re on the lookout for an Easter treat packed with flavour and protein, then you definitely need to try this stuffing.
Don’t hesitate and share your creations with us on social media using the hashtag #gymbeamcom
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