Spinach and ricotta-stuffed chicken with kumara mash
(at time of publication)
- toothpicks, to fasten
- 150g fresh baby spinach
- ¼ cup (160g) reduced-fat ricotta
- 2 teaspoons chopped fresh sage
- 4 x 120g chicken breast fillets
- oil spray
- 750g kumarasweet-potatoX, peeled, chopped
- 2 tablespoons warm trim milk
- 8 cups green vegetables, steamed, to serve
1 Preheat oven to 200ºC. Place spinach in a large heatproof bowl. Just cover with boiling water and stand for 1 minute then rinse under cold running water. Drain well, squeeze excess water from spinach and finely chop.
2 Place ricotta, spinach and sage in a small bowl. Stir until well combined. Season with freshly ground black pepper. Cut a deep pocket in the side of each chicken breast (don’t cut all the way through). Stuff each pocket with one-quarter of the ricotta mixture. Secure with a toothpick.
3 Spray a large frying pan with oil. Place over a high heat. Add chicken and cook each side for 2 minutes until golden brown. Transfer chicken to a large baking tray and bake for 12-15 minutes or until cooked through.
4 Meanwhile, boil kumara in a large saucepan for 15 minutes or until tender. Drain. Return to pan. Add milk and mash until smooth. Serve chicken (remove toothpick) with mash and vegetables.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 3g
Dietary fibre 8g
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