Name: Spinach and ricotta chicken parmigiana
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 750 gram frozen kumara chips; salt and black pepper; 150 gram baby spinach leaves; 1 1/3 cup ricotta; 8 125g uncrumbed chicken schnitzels; 1/4 cup vegetable oil; 1 cup passata; 1 cup coarsely grated mozzarella cheese; 2 tablespoon balsamic dressing

Spinach and ricotta chicken parmigiana

Have dinner on the table in just 35 minutes with this delicious (and nutritious) spinach and ricotta chicken parmigiana, complete with kumara chips and a leafy green salad.

Serves 4

Prep

10M

Cook

25M

Total

35M

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Ingredients

750 gram frozen kumara chips

salt and black pepper

150 gram baby spinach leaves

1 1/3 cup ricotta

8 125g uncrumbed chicken schnitzels

1/4 cup vegetable oil

1 cup passata

1 cup coarsely grated mozzarella cheese

2 tablespoon balsamic dressing

Method

1.Preheat oven to 210°C. Place kumara chips on an oven tray lined with baking paper; season. Cook chips for 25 minutes or until golden and crisp.

2.Meanwhile, combine 40g of the spinach and the ricotta in a bowl; spread evenly over chicken, leaving a 1cm border around edges. Roll up to enclose filling and secure with toothpicks.

3.Heat oil in a large frying pan over medium heat. Cook chicken, in batches, for 2 minutes each side or until golden. Remove with a slotted spoon; drain on paper towel.

4.Place chicken in a greased baking dish; top with passata and mozzarella. Bake for 10 minutes or until cheese melts and chicken has cooked through.

5.Combine remaining spinach with balsamic dressing in a large bowl. Serve chicken with chips and spinach salad.