Ingredients

• 6 pancakes
• 250 g spinach
• 2 chicken breasts
• 1 tablespoon rice flour or wheat flour
• 2 tablespoons 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

Tomato sauce

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

Preparation

1. Fry the pancakes. Rinse the spinach and pat it dry thoroughly.
2. Dice the chicken fillet, season with salt and pepper, and coat in flour. Heat a pan with 1 tablespoon of olive oil. Add the chicken and fry. Add the spices and mix.
3. Add the spinach and heat, stirring, for about 2 minutes until the spinach wilts. Remove from heat.
4. In a saucepan, heat 1 tablespoon of olive oil with 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. At the end, add torn basil leaves.
5. Preheat the oven to 180 degrees C. Spread the chicken and spinach filling in a row on the pancakes, and place diced gorgonzola on top.
6. Roll up the pancakes and place them in a buttered baking dish. Spread the sauce on top (use about 2/3 of the sauce, save the rest for another recipe), sprinkle with parmesan, and bake for 20 minutes.