Chicken stuffed with ricotta, semi-dried tomatoes and basil
(at time of publication)
- 1 large head cauliflower, trimmed, cut in small florets
- 1 large potato, chopped
- 2 tablespoons reduced-fat spread
- 2 tablespoons skim milk
- freshly ground black pepper
- olive spray oil
- 4 tablespoons oil-free sun-dried tomatoes, finely chopped
- ¼ cup (65g) reduced-fat ricotta
- 4 x 150g chicken breast fillets
- 8 large basil leaves
- 3 medium courgetteszucchini, summer squashX, coarsely chopped or cut in batons
1 Heat oven to 200°C. Line a large baking tray with baking paper.
2 Cook cauliflower and potato in a large saucepan of boiling water for 15 minutes or until tender, then drain. Mash cauliflower and potato in a large bowl. Add spread and milk. Season with pepper and cover to keep warm.
3 Meanwhile, combine tomatoes and ricotta in a small bowl. Make a cut in centre of thickest side of each chicken breast and make a deep pocket. Fill each pocket with 2 basil leaves and a quarter of the ricotta mixture. Season with pepper.
4 Spray a large non-stick frying pan with olive oil and place over a medium-high heat. Add chicken and cook for 2 minutes each side or until browned. Transfer to prepared tray and bake for 10 minutes or until golden and cooked through.
5 Meanwhile, return pan to a medium-high heat. Add courgettes and cook, stirring occasionally, for 7-8 minutes or until just tender. Serve chicken with cauliflower mash and courgettes.
You can wrap individual uncooked stuffed chicken breast fillets and freeze them for up to one month.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 3g
Dietary fibre 7g
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