Spinach and ricotta-stuffed chicken with kumara mash
Nutrition Info.(per serve)
- toothpicks, to fasten
- 150g fresh baby spinach
- 1/4 cup (160g) reduced-fat ricotta
- 2 teaspoons chopped fresh sage
- 4 x 120g chicken breast fillets
- oil spray
- 750g kumara, peeled, chopped
- 2 tablespoons warm trim milk
- 8 cups green vegetables, steamed, to serve
Total fat 8g
Saturated fat 3g
Dietary fibre 8g
1 Preheat oven to 200ºC. Place spinach in a large heatproof bowl. Just cover with boiling water and stand for 1 minute then rinse under cold running water. Drain well, squeeze excess water from spinach and finely chop.
2 Place ricotta, spinach and sage in a small bowl. Stir until well combined. Season with freshly ground black pepper. Cut a deep pocket in the side of each chicken breast (don’t cut all the way through). Stuff each pocket with one-quarter of the ricotta mixture. Secure with a toothpick.
3 Spray a large frying pan with oil. Place over a high heat. Add chicken and cook each side for 2 minutes until golden brown. Transfer chicken to a large baking tray and bake for 12-15 minutes or until cooked through.
4 Meanwhile, boil kumara in a large saucepan for 15 minutes or until tender. Drain. Return to pan. Add milk and mash until smooth. Serve chicken (remove toothpick) with mash and vegetables.