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Rolled chicken breast stuffed with spinach and ricotta

Name: Rolled chicken breast stuffed with spinach and ricotta
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 2 1/2 cups chopped English spinach; 1 cup (240g) low-fat fresh ricotta; 2 tablespoons grated parmesan; 1 tablespoon finely chopped basil leaves; Zest of 1 lemon, plus wedges to serve; 1 small eschalot, finely chopped; 1 eggwhite; 4 chicken breast minute steaks (thinly sliced chicken breast, about 120g each); 2 cups good-quality chunky tomato pasta sauce; Dressed rocket leaves, to serve

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20m

Rolled chicken breast stuffed with spinach and ricotta

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by Olivia Andrews

Recipe developer, food writer and food stylist

Oct 03, 2015

Surprisingly simple, this sophisticated dish is sure to impress with it's classic flavour combinations.

2 1/2 cups chopped English spinach
1 cup (240g) low-fat fresh ricotta
2 tablespoons grated parmesan
1 tablespoon finely chopped basil leaves
Zest of 1 lemon, plus wedges to serve
1 small eschalot, finely chopped
1 eggwhite
4 chicken breast minute steaks (thinly sliced chicken breast, about 120g each)
2 cups good-quality chunky tomato pasta sauce
Dressed rocket leaves, to serve

Method

1.

Preheat the oven to 200°C. Blanch the spinach in boiling salted water for 1-2 minutes. Drain. Squeeze to remove water. Mix in a bowl with ricotta, parmesan, basil, zest, eschalot and eggwhite. Season.
2.

Using a meat mallet or rolling pin, pound chicken breasts to about 8mm thick. Place each breast on a square of foil. Place 4 tablespoons of the ricotta mixture at one end of the chicken, then roll up tightly in foil and twist ends to secure. Place on a baking tray, then bake for 20 minutes or until cooked. Leave the chicken (in foil) to rest in a warm place for 10 minutes.
3.

While the chicken is resting, warm through the pasta sauce over medium heat. Remove foil from the chicken and slice into 1.5cm rounds. Divide the sauce among plates, top with the chicken, then serve with rocket leaves.