Chicken with three cheeses, tomato, lemon and herbs? Si, per favore!
Ingredients
- 180g fresh ricotta
- 45g (1/4 cup) sun-dried tomatoes, finely chopped
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh chives
- 2 teaspoons finely grated lemon rind
- 4 large (about 300g each) chicken breast fillets
- Olive oil spray
- 680ml btl passata
- 20g (1/4 cup) finely grated parmesan
- 30g (1/4 cup) coarsely grated mozzarella
- Steamed broccolini, to serve
- Crusty bread, to serve
Method
- Step 1Preheat oven to 200°C. Combine ricotta, tomato, basil, chives and lemon rind in a bowl. Season.
- Step 2Cut a horizontal slit in the thickest part of each chicken breast to create a pocket. Fill the pockets with the ricotta mixture. Use toothpicks to secure. Season the chicken.
- Step 3Heat a large frying pan over medium heat. Spray with oil. Cook the chicken, turning, for 4 minutes or until golden.
- Step 4Pour three-quarters of the passata into a 5cm-deep, 29 x 18cm baking dish. Top with the chicken. Pour the remaining passata over the chicken. Sprinkle with parmesan and mozzarella. Bake for 15 minutes or until the chicken is cooked through and mozzarella melts. Discard toothpicks. Serve with broccolini and crusty bread.
- High protein
- Low carb
- Lower gi
Nutrition
2106 kj
Energy
12g
Fat Total
6g
Saturated Fat
4g
Fibre
78g
Protein
205mg
Cholesterol
417.6mg
Sodium
13g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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