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How to make Ricotta and spinach chicken

Yield = 4
Prep time: 0:20
Cook time: 0:35
Total time: 0:55

Ingredients

  • 1 bunch English spinach, stalks removed
  • 1/2 cup low-fat ricotta cheese
  • 20g parmesan cheese, finely grated
  • 1 garlic clove, crushed
  • 4 (180g each) Lilydale Free Range Chicken Breasts, trimmed
  • 500g sebago potatoes, peeled, thinly sliced
  • Olive oil cooking spray
  • 1 bunch baby carrots, steamed, to serve
  • 200g sugar snap peas, steamed, to serve

Method

  • Step 1 Place spinach in a shallow, microwave-safe dish. Cover and microwave on HIGH (100%) for 1 to 2 minutes or until leaves are just wilted. Set aside to cool slightly. Squeeze out excess moisture. Finely chop.
  • Step 2 Place spinach, ricotta, parmesan, garlic and pepper in a small bowl. Mix well to combine. Cut a deep pocket along the length of each chicken breast (do not cut all the way through). Spoon one-quarter of the spinach mixture into each pocket. Secure with 2 toothpicks.
  • Step 3 Preheat oven to 220°C. Line 2 large baking trays with baking paper. Spread potatoes in a single layer over 1 tray. Spray with oil. Place on top shelf in oven and roast for 20 minutes.
  • Step 4 Meanwhile, spray a large, non-stick frying pan with oil. Heat over medium-high heat. Add chicken and cook for 2 minutes each side or until golden. Place on remaining tray.
  • Step 5 Reduce oven to 200°C. Place chicken under potatoes and roast both for a further 8 to 10 minutes or until chicken is cooked through and potatoes tender and crisp. Remove chicken. Cover loosely with foil and set aside for 5 minutes to rest.
  • Step 6 Cut chicken in half. Serve with crispy potatoes, steamed carrots and sugar snap peas.