INGREDIENTS(2 diners)

• 1 large chicken breast
• MARINADE THE CHICKEN BREAST: (this step is optional, but it adds fla- vour to the chicken) 1 teaspoon oregano, 1 teaspoon garlic powder, Salt and pepper to taste
• RICOTTA SAUCE: 200 g fresh spinach, 150 g ricotta, 2 tablespoons of extra, virgin olive oil, Salt to taste

PREPARATION

• Mix all the ingredients for the chicken marinade. Cut the chicken into fillets or any preferred shape, and soak in the marinade. Leave to sit for at least one hour.
• For the sauce: in a frying pan, add the oil and sauté the fresh and washed spinach over high heat for 5-6 minutes until it loses its volume. Add the ricotta, stir well, cook for 2-3 minutes and add salt to taste. The sauce can be served like this, or you can also blend it.
• On a griddle on high heat, cook the chicken for 2-3
  minutes on each side until tender. Serve with the sauce.

You can also add the sauce over the chicken and brown for a few minutes under the grill.

INGREDIENTS(2 diners)

• 300 g potatoes
• 2 tablespoons of extra virgin olive oil
• Salt to taste
• SAUCE: 1 boiled egg, 20 g walnuts or cashew nuts, 1 teaspoon onion powder, 15 ml extra virgin olive oil, 20 ml milk or vegetable drink, Salt and pepper
• Decorate with a handful of walnuts (6-7), 10 g parsley and paprika (optional)

PREPARATION:

• Wash the potatoes and cut into wedges, leaving the skin on. Place on a baking sheet with baking paper, add a drizzle of olive oil and a little salt, soak well and spread on the tray. Bake at 200°C in the centre of a fan-assisted oven with heat from above and below, for about 25-35 minutes depending on the oven, until golden brown.
• For the sauce; mash the boiled and peeled egg, and mix with the milk, onion, and walnuts. Add the oil, a pinch of salt and pepper and mash again. Add more salt and pepper if necessary and store in the refrigerator.
• To decorate (this step is optional, but it will add a delicious crunchy touch), grind the walnuts with the washed parsley until diced.
• Serve the potatoes with the sauce on top, a little paprika and the chopped walnuts.