adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ricotta-stuffed chicken rolls recipe
Ricotta-stuffed chicken rolls recipe
0 Likes
Prep Time:
70 minutes
Cook Time:
60 minutes
Total Time:
130 minutes
Try our budget-friendly festive spinach and ricotta stuffed chicken rolls with Greek-inspired lemon and oregano marinade and cranberries - a taste of Christmas for just $4.20 per serve!
Ingredients:
  • 140g (1 cup) dried cranberries
  • 11 ⁄200.20 gm olive oil
  • 1 small onion, finely chopped
  • 120g baby spinach, coarsely chopped
  • 200g fresh ricotta
  • 40.00 ml panko breadcrumbs
  • 1kg Cook Boneless Butterflied Chicken Greek Style Lemon & Herb
  • 30g butter, melted
  • 200g spinach and rocket
  • Lemon wedges, to serve
Instructions:
  • Place cranberries in a small bowl and pour boiling water over them. Let them soak for 30 minutes, then drain.
  • Heat oil in a frying pan over medium heat. Cook onion, stirring, until softened, about 2-3 minutes. Add spinach and stir until wilted and liquid has evaporated. Set aside to cool slightly.
  • Mix together the spinach mixture, creamy ricotta, crunchy panko, and most of the juicy cranberries in a bowl. Season to taste.
  • Preheat the oven to 200C/180C fan forced. Place the chicken between plastic wrap and flatten to 2cm thickness. Cut chicken in half to make 2 pieces. Spread ricotta mixture on each piece, roll to enclose, and tie with kitchen string. Season, wrap in foil, and seal.
  • On a baking tray, place the chicken rolls and roast for 40 minutes. Unwrap the foil carefully, brush the rolls all over with butter, and continue roasting for another 20 minutes until golden and cooked through. Loosely cover the tray with foil and let the rolls rest for 10 minutes before serving.
  • Pour the pan juices into a jug, and skim off any excess fat using a spoon. Slice the chicken thickly (remove string) and place on a serving platter with spinach and rocket. Drizzle with the pan juices, scatter with remaining cranberries, and serve with lemon wedges.

Similar Recipes