So I finally cooked a proper dinner and I have to say it was very nice. I love chicken and to have it filled is just heaven especially when the filling can practically be anything that you want. I had some low fat riccotta in the fridge and of course baby spinach leaves, which I do try and sneak into any meal. Knowing that both the kids like spinach and ricotta it was a natural choice for the filling.
Although an easy recipe, it was a little fiddly enclosing the filling in the chicken but with a little patience it was quite do-able. The filling was a nice clean flavour as I believe spinach and cheese compliment each other quite well. After eating both Noel and I suggested that sun-dried tomatoes would also be nice with the spinach and cheese, and would add another depth to the taste. Next time, for sure!
Chicken with Spinach and Ricotta
Points per serve: 4
4 skinless chicken breast fillets
100 grams baby spinach leaves
8 tablespoons low fat riccotta
freshly ground black pepper
Cut a large pocket in each chicken fillet, be careful not to cut through either side of the chicken.
Place 1/4 of the spinach (25 grams) in each pocket and top with 2 tablespoons ricotta, ensuring both are firmly in the pocket. Season with salt and pepper.
Secure each pocket with tootpicks, forming a tight seal. Place in the refrigerator for 30 minutes.
Preheat the oven to 180 degrees Celcius.
Spray a large frying pan with cooking spray and heat. Cook chicken fillets for a few minutes each side until browned and sealed.
Place chicken on a lined baking tray and cook in the oven for 20 - 30 minutes or until cooked trough. Remove toothpicks prior to serving.
(click here for a printable version of this recipe)