INGREDIENTS

 6 PIECES

• 6  PANCAKES
• 250 g of spinach
• 2 chicken breasts
• 1 tablespoon of rice or wheat flour
• 2 tablespoons of olive oil
• spices: 1/3 teaspoon turmeric, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 1/2 teaspoon cumin
• 100 g gorgonzola (or brie)
• 2/3 cup grated Parmesan cheese

TOMATO SAUCE

• 1 can of sliced ​​tomatoes
• 1 clove of garlic
• 1/2 teaspoon of oregano
• a few basil leaves

PREPARATION

• Fry  the PANCAKES . Rinse spinach and dry thoroughly.
• Dice the chicken fillet, season with salt and pepper and coat in flour. Heat a frying pan with 1 tablespoon of olive oil. Add chicken and sauté. Add spices and mix.
• Add the spinach and, stirring, heat it for about 2 minutes until the spinach is wilted. Remove from fire.
• In a saucepan, heat a tablespoon of olive oil with the peeled and halved garlic. Pour in the tomatoes and bring to a boil. Season with salt, pepper and oregano and cook for about 10 minutes, uncovered. Finally, add the jagged basil leaves.
• Preheat the oven to 180 degrees C. Put the filling with chicken and spinach on the pancakes in a row, put the diced gorgonzola on top.
• Wrap the pancakes and place them in an ovenproof dish, greased with butter. Spread the sauce on top (use about 2/3 of the sauce, use the rest for another recipe), sprinkle with Parmesan cheese and bake for 20 minutes.