This heart-friendly recipe is low in saturated fat, high in fibre and has lower levels of sodiu. Its super healthy and great for a dinner party.
- Heat 2 teaspoons oil in a non-stick frypan over medium-high heat. Add garlic and currants. Cook for 1 minute or until fragrant. Add spinach. Cook for 1 minute or until spinach has just wilted. Remove from heat. Transfer mixture to colander. Cool. Roughly chop.
- Meanwhile, place 1 chicken piece between 2 pieces of plastic wrap. Using a meat mallet, pound until 3mm thick. Repeat with remaining chicken pieces.
- Preheat oven to 200°C/180°C fan-forced. Combine ricotta and lemon rind in a bowl. Season with salt and pepper. Spread ricotta over each chicken piece. Top with spinach mixture. Roll up chicken pieces lengthways to enclose filling. Secure with string.
- Heat remaining oil in pan over medium-high heat. Add chicken rolls. Cook for 2 minutes each side or until browned. Transfer to a 5cm-deep, 20cm square baking dish. Add onion to pan. Cook for 2 minutes or until softened. Add capers and cinnamon. Cook for 1 minute or until fragrant. Add tomato. Bring to the boil. Season with salt and pepper. Pour tomato mixture over chicken. Bake for 12 to 15 minutes or until chicken is cooked through.
- Remove and discard string and slice chicken. Season with pepper. Serve with tomato mixture and steamed beans.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set