Stuffed Tenderloin

Rinse chicken, pat dry, season inside and out. Sort out spinach, clean, rinse and blanch for 2 minutes. Cut rolls into cubes, fry in hot fat. Add diced onion and garlic, drained spinach, 1/2 bunch parsley and remaining filling ingredients. Season to taste.

Fill the chicken with the stuffing and sew it up. Roast in a roaster at 250 °C for about 20 minutes. Add carrot pieces, peeled shallots and clear soup. Continue roasting at 175 °C for about 40-45 min. Add remaining parsley.

Serve with: vegetable rice

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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