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Ricotta-stuffed chicken with balsamic grapes
Ricotta-stuffed chicken with balsamic grapes
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Delicious and easy chicken dish, packed with flavor and low in fat.
Ingredients:
  • 150g low-fat fresh ricotta
  • 1 garlic clove, crushed
  • 4 (125g each) single chicken breast fillets, tenderloin removed
  • 500g Menindee grapes, stems removed (see note)
  • 60ml (1/4 cup) balsamic vinegar
  • 2 sprigs fresh rosemary, leaves picked
  • Olive oil spray
  • 1L (4 cups) skim milk
  • 170g (1 cup) instant polenta (cornmeal)
Instructions:
  • Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Mix ricotta and garlic, season with salt and pepper. Make a deep horizontal cut in each chicken breast to create a pocket. Fill evenly with ricotta mixture and press to close.
  • Transfer the grapes to a 2L (8-cup) capacity rectangular glass or ceramic ovenproof dish. Pour the vinegar over the grapes and sprinkle with the rosemary. Season with salt and pepper, then mix well. Roast in the oven for 30 minutes or until the grapes are tender.
  • Heat a large non-stick frying pan over medium-high heat. Give the chicken pieces a light spray of olive oil on the breast side. Sear the chicken, breast-side down, for 2 minutes until lightly golden. Then transfer to a baking tray lined with parchment paper and bake in the oven for 15 minutes or until fully cooked.
  • In a saucepan, gently simmer the milk over medium heat. Lower the heat. Slowly pour the polenta into the saucepan while stirring continuously. Cook for 5 minutes until the polenta thickens and softens. Season with salt and pepper.
  • Serve the polenta on individual plates, top with the chicken, and generously spoon the grape mixture over them for a delightful presentation.

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