Asparagus, ricotta and basil-stuffed chicken
(at time of publication)
- 1 bunch asparagus, sliced
- ⅔ cup (160g) extra-light ricotta cheese
- 2 tablespoons chopped fresh basil
- 2 spring onions, thinly sliced
- 1 lemon, 1 teaspoon zest
- 4 x 150g skinless chicken breast fillets
- spray oil
- 3 tomatoes, diced
- 2 tablespoons chopped fresh chives
- 2 bunches spinach, trimmed
- 4 corn sweetcornXcobs, boiled
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.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 2g
Dietary fibre 6g
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