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Rolled chicken breast stuffed with spinach and ricotta
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Ingredients:
  • 625.00 ml chopped English spinach
  • 240g ricotta
  • 40.00 ml grated parmesan
  • 20.00 ml finely chopped basil leaves
  • Zest of 1 lemon, plus wedges to serve
  • 1 small eschalot, finely chopped
  • 1 eggwhite
  • 4 chicken breast minute steaks (thinly sliced chicken breast, about 120g each, see Note)
  • 550.00 gm good-quality chunky tomato pasta sauce
  • Dressed rocket leaves, to serve
Instructions:
  • Preheat the oven to 200°C. Quickly blanch the spinach in boiling salted water for 1-2 minutes, then drain and squeeze out excess water. Combine the spinach in a bowl with ricotta, parmesan, basil, lemon zest, eschalot, and egg white. Season with salt and pepper to taste.
  • Flatten chicken breasts with a meat mallet to 8mm thickness. Lay each breast on a piece of foil. Spread 4 tablespoons of ricotta mixture on one end, roll tightly in the foil, and twist ends to seal. Place on a baking tray and bake for 20 minutes until cooked. Let the chicken rest in foil in a warm spot for 10 minutes before serving.
  • Warm the pasta sauce over medium heat as the chicken rests. Unwrap the chicken, slice it into 1.5cm rounds, and place on top of the sauce on plates. Serve with rocket leaves.

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