Digital Issues
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
Log In or Sign Up to save this recipe to your shopping list.
Instructions
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 337cal
-
Kilojoules 1410kJ
-
Protein 36g
-
Total fat 8g
-
–Saturated fat 3g
-
Carbohydrates 30g
-
–Sugars 29g
-
Dietary fibre 3g
-
Sodium 300mg
-
Calcium 310mg
-
Iron 2mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
