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Spinach & ricotta chicken involtini with polenta
Spinach & ricotta chicken involtini with polenta
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Healthy and comforting Italian-inspired winter meal.
Ingredients:
  • 1 small bunch English spinach, trimmed, washed
  • 80g (1/3 cup) low-fat fresh ricotta
  • Pinch of ground nutmeg
  • 4 (about 500g) single chicken breast fillets, halved horizontally
  • Olive oil spray
  • 1 red onion, finely chopped
  • 1 x 400g can diced tomatoes
  • 625ml (2 1/2 cups) water
  • 2 tsp salted capers, rinsed, drained, chopped
  • 500ml (2 cups) skim milk
  • 170g (1 cup) instant polenta (cornmeal)
  • Chopped fresh continental parsley, to serve
Instructions:
  • Place fresh spinach in a heatproof bowl and pour boiling water over it. Let sit for 30 seconds to blanch, then rinse under cold water. Squeeze out any excess liquid and finely chop. Combine with ricotta, nutmeg, and pepper in a bowl.
  • Sandwich a piece of chicken between two non-stick baking paper sheets. Flatten the chicken to about 5mm thickness using a meat mallet or rolling pin. Repeat with the rest of the chicken. Spoon one-eighth of the spinach mixture onto the middle of a chicken piece and roll it up, securing with a toothpick. Repeat for the remaining chicken and spinach mixture.
  • Preheat a large non-stick frying pan over medium heat and coat with olive oil spray. Sauté the onion for 5 minutes until soft. Stir in the tomato, 125ml (1/2 cup) of water, and capers. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Add the chicken and simmer for 8 minutes until cooked through, flipping once.
  • In a saucepan, bring milk and remaining water to a boil. Reduce heat to low. Slowly pour in polenta in a steady stream, while stirring constantly with a wooden spoon. Cook and stir for 6 minutes until the mixture thickens.
  • Garnish the chicken with fresh parsley and plate alongside creamy polenta.

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