Asparagus, ricotta and basil-stuffed chicken

1 Preheat oven to 180°C. Place asparagus in a small heatproof bowl. Just cover with boiling water, stand for 1 minute then drain well.

2 Place ricotta, basil, onions, lemon zest and half the asparagus in a bowl and stir until well combined. Season with ground black pepper. Cut a deep, horizontal pocket in the side of each chicken breast being careful not to cut all the way through. Stuff each breast with one-quarter of the ricotta mixture and secure with a toothpick.

3 Spray a large frying pan with oil and place over a high heat. Add chicken and cook for 2 minutes each side until golden. Transfer chicken to a baking paper lined baking tray and bake for 10–12 minutes or until cooked through.

4 Meanwhile, combine tomatoes, the remaining asparagus and chives in a bowl. Set aside.

5 Return frying pan to a high heat and spray with a little more oil. Add spinach, tossing until just wilted (for about 2 minutes).

6 Top chicken with tomato mixture and serve with spinach and corn cobs.