ActiFry chicken breast with spinach

1. 

chicken breasts 1.8 lb (800 g)

Wash the chicken breast, cut lengthwise to make thinner slices. Pound the cutlets.

2. 

fresh spinach leaves 4.25 oz (120 g)

Wash the spinach and let it drain.

3. 

olive oil 1 tbsp • garlic 2 cloves

Peel the garlic, press and mix with oil.

4. 

salt

Spread the slices and salt. Spread each one with garlic.

5. 

Put several layers of spinach leaves. Fold each cutlet in half and connect with a wooden skewer.

6. 

spice turmeric 0.5 tsp • ground coriander spice  0.5 tsp • rapeseed oil 1 tbsp • salt 0.5 tsp

Mix the spices with salt and oil, spread the cutlets. Put them on the top part of the ActiFry pot.

7. 

potatoes 2.6 lb (1200 g) • olive oil 1 tsp • salt 0.25 tsp

Clean, wash, cut the potatoes and put them in the bottom part of the ActiFry pot. Add oil and salt. Close the Actifry and set 30 minutes for potatoes, then press the 2in1 button twice, the CHICKEN program appears and set for 18 minutes to prepare the filled cutlets.

8. 

After 30 minutes add the prepared meat to the potatoes on the top part. Bake for 9 minutes.

9. 

Turn the meat over and continue baking until the end of the program (9 minutes).