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Ricotta and spinach chicken
Ricotta and spinach chicken
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Stuffed chicken with spinach and ricotta: a gourmet and simple delight.
Ingredients:
  • 1 bunch English spinach, stalks removed
  • 120.00 gm low-fat ricotta cheese
  • 20g parmesan cheese, finely grated
  • 4 (180g each) Free Range Chicken Breasts, trimmed
  • 500g sebago potatoes, peeled, thinly sliced
  • 1 bunch baby carrots, steamed, to serve
  • 200g sugar snap peas, steamed, to serve
Instructions:
  • Place the spinach in a shallow, microwave-safe dish, cover, and microwave on HIGH for 1-2 minutes until the leaves are just wilted. Let it cool for a bit, then squeeze out any excess moisture and finely chop it.
  • In a small bowl, combine spinach, ricotta, parmesan, garlic, and pepper. Cut a deep pocket along the length of each chicken breast, making sure not to cut all the way through. Stuff each pocket with a quarter of the spinach mixture and secure with 2 toothpicks.
  • Preheat the oven to 220°C and line 2 large baking trays with baking paper. Spread potatoes in a single layer on one tray, spray with oil, and roast on the top shelf for 20 minutes.
  • Spray a large non-stick pan with oil and heat over medium-high heat. Cook chicken for 2 minutes on each side until golden. Transfer to the tray.
  • Lower the oven temperature to 200°C. Position the chicken under the potatoes and roast them together for an additional 8 to 10 minutes, or until the chicken is fully cooked and the potatoes are tender and crispy. Take out the chicken, cover it loosely with foil, and let it rest for 5 minutes.
  • Butterfly the chicken breasts. Plate alongside golden crispy potatoes, steamed carrots, and sugar snap peas.

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