Ingredients:
– 2 chicken breasts
– Water
– Salt to taste
– 1 bunch of spinach
– 1 clove of minced garlic
– 1 chopped red onion
– New Olive Oil
– 1 small cream cheese (150 g)
– 1 can of sour cream
– 2 eggs
– 12 spoons (soup) of Uncle João Rice Flour – Gluten Free
– 1 tablespoon of powdered yeast
– 2 cups of milk (tea)
– 1 cup (tea) oil
– ½ tablespoon (dessert) of salt
– grated mozzarella cheese to taste
Preparation mode:
In a pressure cooker, boil water with a little salt. After boiling, put the chicken breasts to cook. Wait to cool down, shred them and book.
Clean the spinach, remove the leaves and reserve them.
In a pan, sauté the garlic and onion with a little olive oil. Add the spinach leaves and wait until they wilt. Add shredded chicken, cream cheese and sour cream. Mix well until smooth. Reserve.
In the blender, beat the eggs, the indicated amount of rice flour, yeast, milk, oil and salt. Then add this mixture to the reserved chicken and spinach.
Put this dough in a greased shape with oil and a little rice flour. Sprinkle grated mozzarella cheese on top. Bake over medium heat, at a temperature of 180°C, for approximately 40 minutes, or until a toothpick comes out clean (no raw dough visible).
