Rolled chicken breast stuffed with spinach and ricotta

Cooking Meat Rolled chicken breast stuffed with spinach and ricotta

Detailed step-by-step description of how to cook the dish "Rolled chicken breast stuffed with spinach and ricotta". Try it by all means

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat the oven to 200°C. Blanch the spinach in boiling salted water for 1-2 minutes. Drain. Squeeze to remove water. Mix in a bowl with ricotta, parmesan, basil, zest, eschalot and eggwhite. Season.
  2. Using a meat mallet or rolling pin, pound chicken breasts to about 8mm thick. Place each breast on a square of foil. Place 4 tablespoons of the ricotta mixture at one end of the chicken, then roll up tightly in foil and twist ends to secure. Place on a baking tray, then bake for 20 minutes or until cooked. Leave the chicken (in foil) to rest in a warm place for 10 minutes.
  3. While the chicken is resting, warm through the pasta sauce over medium heat. Remove foil from the chicken and slice into 1.5cm rounds. Divide the sauce among plates, top with the chicken, then serve with rocket leaves.

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2 1/2 cups chopped English spinach
1 cup low-fat fresh ricotta
2 tbsp grated parmesan
1 tbsp finely chopped basil leaves
Zest of 1 lemon, plus wedges to serve
1 small eschalot, finely chopped
1 eggwhite
4 chicken breast minute steaks
2 cups good-quality chunky tomato pasta sauce
Dressed rocket leaves, to serve

Adv

Autors
Preparation time
30
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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