Name: Ricotta-stuffed chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 250 gram fresh ricotta; 1/3 cup semi-dried tomatoes, chopped; 1/4 cup finely chopped basil; 2 tablespoon pine nuts, toasted; 4 small chicken breast fillets; 4 slices prosciutto; 2 tablespoon olive oil; Baby spinach salad; 80 gram baby spinach leaves; 50 gram snow peas, trimmed, blanched; 2 tablespoon lemon juice; 1 clove garlic, crushed

Ricotta-stuffed chicken

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

250 gram fresh ricotta

1/3 cup semi-dried tomatoes, chopped

1/4 cup finely chopped basil

2 tablespoon pine nuts, toasted

4 small chicken breast fillets

4 slices prosciutto

2 tablespoon olive oil

Baby spinach salad

80 gram baby spinach leaves

50 gram snow peas, trimmed, blanched

2 tablespoon lemon juice

1 clove garlic, crushed

Method

1.Preheat oven to moderate, 180°C.

2.In a small bowl, combine ricotta, tomatoes, basil and pine nuts. Season to taste. Set aside.

3.Cut a pocket in the side of each chicken breast fillet, using a sharp knife. Fill each with an even amount of ricotta mixture. Wrap a slice of prosciutto around each breast.

4.Heat half the oil in a large frying pan on high. Cook chicken for 2-3 minutes each side until browned. Transfer chicken to a baking tray. Bake 8-10 minutes, until cooked through. Stand 5 minutes.

5.Meanwhile, in a large bowl, combine spinach, snow peas, remaining oil, juice and garlic, tossing gently.

6.Slice chicken thickly and serve with baby spinach salad.

If preferred, after browning chicken in pan, cover and finish cooking over a low heat, until cooked through.
Note

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