creamy ricotta and spinach stuffed chicken

Written By Chloe Willett
 

Creamy Ricotta & Spinach Stuffed Chicken

Ingredients: (serves 4)

  • 4 cups reduced fat ricotta cheese

  • 4 cups baby spinach

  • 40g sundried tomatoes

  • 1tbsp oregano (dried)

  • 600g chicken breast (raw weight)

  • Extra virgin olive oil spray

Method:

1. Preheat oven to 180°C and line a baking tray with baking paper.

2. In a bowl, mix the cheese, spinach, sun-dried tomatoes, and oregano. Season with black pepper to taste.

3. Slice a deep pocket into the side of each chicken breast, being careful not to cut through completely. Stuff each pocket with the ricotta mixture and secure with a toothpick.

4. Heat a non-stick frying pan over medium-high heat and spray with oil. Brown the chicken for 2 minutes each side.

5. Transfer chicken to the baking tray and bake for 12–15 minutes, or until cooked through.

6. Serve with steamed greens or a simple salad.

 
Chloe Willett
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