For something a little bit special, serve chicken breasts stuffed with ricotta, spinach and sun-dried tomato wrapped in a crisp prosciutto layer.
Ingredients
- 100g baby spinach leaves
- 200g fresh ricotta cheese
- 50g sun-dried tomatoes, drained, chopped
- 4 (180g each) chicken breast fillets, trimmed
- 8 (100g) slices prosciutto
- Olive oil cooking spray
- Steamed baby potatoes, to serve
- Mixed salad leaves, to serve
Equipment
- You will need 4 toothpicks
Method
- Step 1Preheat oven to 180°C. Line a baking tray with baking paper. Place spinach in a heatproof bowl. Pour over boiling water. Set aside for 30 seconds. Drain. Rinse under cold water. Using your hands, squeeze out excess moisture from spinach. Roughly chop.
- Step 2Combine spinach, ricotta and tomatoes in a bowl. Season with salt and pepper.
- Step 3Place chicken breasts on a cutting board. Using a knife, butterfly chicken (see note). Open out flat. Spoon ricotta mixture over one side of each breast. Fold over to enclose.
- Step 4Wrap 2 slices of prosciutto around each breast. Secure with toothpicks. Place on prepared tray. Spray lightly with oil. Season with pepper. Bake for 30 to 35 minutes or until prosciutto is crisp and chicken cooked through. Serve breasts with baby potatoes and salad leaves.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1453 kj
Energy
11g
Fat Total
5g
Saturated Fat
2g
Fibre
53g
Protein
142mg
Cholesterol
798.67mg
Sodium
6g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
Butterflying chicken breast fillets: Place chicken breasts on a cutting board. board. Place hand on top of chicken. Using a sharp knife, slice chicken crossways, being careful not to cut the whole way through. Open out flat.
- Author: Jenny Fanshaw
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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