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Ricotta chicken with polenta
Ricotta chicken with polenta
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy ricotta stuffed chicken on a bed of luscious polenta.
Ingredients:
  • 160g (2/3 cup) low-fat fresh ricotta
  • 70g (1/3 cup) fat-free semi-dried tomatoes, coarsely chopped
  • 40.00 ml chopped fresh basil
  • 4 (about 150g each) single chicken breast fillets
  • Olive oil spray
  • 150g baby spinach leaves
  • 500ml (2 cups) skim milk
  • 500ml (2 cups) water
  • 170g (1 cup) instant polenta
Instructions:
  • Preheat your oven to 200°C. Mix together the ricotta, semi-dried tomatoes, and basil in a small bowl. Season with pepper to taste.
  • Make a horizontal slit in the thickest part of each chicken breast to form a pocket. Fill each pocket with the ricotta mixture and secure with toothpicks.
  • 1. Preheat a non-stick frying pan over high heat and spray with olive oil. 2. Sear the chicken for 2 minutes on each side. 3. Transfer the chicken to a baking tray and bake for 12 minutes or until fully cooked.
  • In a large saucepan, bring milk and water to a boil over high heat. Reduce heat to low and gradually pour in the polenta while stirring constantly. Cook for 6 minutes until thickened. Remove from heat and season with pepper.
  • Prepare a large non-stick frying pan over medium heat and lightly coat it with olive oil spray. Cook the spinach for 2 minutes, stirring occasionally, until it just wilts.
  • Slice the chicken on a diagonal. Serve by placing polenta on plates and topping with spinach and chicken.

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