Spinach and ricotta chicken

Serves: 4

Time to make: 45 mins

Ingredients

4 skinless chicken breasts
115g reduced-fat ricotta cheese
2 cups spinach, loosely packed
½ cup dates, chopped finely
cooking spray oil
Sauce
1 small onion, finely chopped
2 teaspoons olive oil
1 tablespoon sun-dried tomato paste
½ cup passata
1 teaspoon sugar
1 cup light evaporated milk
salt and freshly ground black pepper, to taste

Instructions

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1 Preheat oven to 190°C. Flatten chicken between 2 sheets of greaseproof paper or plastic wrap until doubled in size.

2 Spread one side of each fillet with ricotta cheese. Lay over quarter of the spinach and then top with quarter of the dates. Roll up and secure with toothpicks. Spray with a little oil. Repeat for each breast. Oven-bake for 30 minutes.

3 Meanwhile, prepare sauce. Cook onion with oil until softened. Add tomato paste and cook for 1 more minute. Add passata, sugar and evaporated milk. Heat for 5 minutes, stirring. Season. Pour over chicken. Cook for 10 minutes.

4 Remove toothpicks from chicken before serving with kumara mash and steamed broccoli. Garnish with basil if desired.

Variations

Make it gluten free: Use gluten-free tomato paste and passata.

Nutrition Info (per serve)

Calories 337 cal

Kilojoules 1410 kJ

Protein 36 g

Total fat 8 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 29 g

Dietary fibre 3 g

Sodium 300 mg

Calcium 310 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.