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

Recipe «Rolled chicken breast stuffed with spinach and ricotta» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.