Ricotta-stuffed chicken tray bake
600g skinless chicken thigh fillets, fat trimmed
75g frozen chopped spinach, thawed, squeezed of excess water
1/2 cup ricotta
2 tablespoons finely grated parmesan
1/4 teaspoon dried chilli flakes
cracked black pepper
2 large courgettes, cut into 1cm-thick rounds
250g cherry truss tomatoes, snipped from stem
1/4 cup pitted kalamata olives
zest of 1 lemon
2 cups steamed wholemeal couscous, to serve
4 cups baby spinach, wilted, to serve
Total fat 17g
Saturated fat 6g
Dietary fibre 6g
- Preheat oven to 180°C. Line a large baking tray with baking paper. Place 1 chicken fillet between 2 sheets of baking paper. Gently pound it with a rolling pin until about 1cm thick. Repeat with remaining chicken.
- In a medium bowl, combine spinach, ricotta, parmesan and chilli flakes. Season with cracked black pepper. Place 1/4 of the ricotta mixture along the centre of each piece of chicken. Roll up the chicken to enclose the filling. Secure with a string or toothpick.
- Spray a large non-stick frying pan with oil and place over high heat. Cook the chicken, carefully turning, for 2–3 minutes, or until golden. Transfer to the prepared tray. Add courgette, tomatoes, olives and zest. Lightly spray with olive oil. Bake for 15 minutes, or until chicken is cooked through and vegetables are tender.
- Serve with steamed couscous and wilted spinach.
Make it gluten free: Use gluten-free couscous.
You can use fresh or canned cherry tomatoes if you can’t find truss cherry tomatoes.
If you can’t find wholemeal couscous, just use regular couscous.
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