Chicken with Spinach and Ricotta

I realise that it has been a few days between posts but after having such a big weekend and then worrying about Oliver as he has been sick, since Monday we have been waiting the results of a blood test checking for all the obvious. Thankfully today's doctor's appointment delivered good news with the fact he has just had a viral infection and not any of the bad things that have been floating around in my head! It's hard being a parent especially when something is wrong with your child... your heart breaks.

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

Serves: 4

Points per serve: 4

4 skinless chicken breast fillets

100 grams baby spinach leaves

8 tablespoons low fat riccotta

salt

freshly ground black pepper

toothpicks

cooking spray

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)