Spinach and ricotta-stuffed chicken with sweet potato mash
Please log in to save or rate. Serves: 4Time to make: 40 mins, prep 20 mins, cook 20 mins
Total cost: $14.84 / $3.71 per serve
(at time of publication)
- 150g baby spinach leaves
- 2/3 cup (160g) fresh low-fat ricotta
- 2 teaspoons chopped sage
- 4 x 120g chicken breast fillets
- cooking oil spray
- 750g sweet potato, peeled, chopped
- 2 tablespoons warm skim milk
- 8 cups steamed green vegetables, to serve
Nutritional information (per serve)
Instructions
Step 1 Preheat oven to 200ºC. Place spinach in a large heatproof bowl. Just cover with boiling water and stand for 1 minute, then rinse under cold running water. Drain well, squeeze excess water from spinach and finely chop.
Step 2 Place ricotta, spinach and sage into a small bowl and stir until well combined. Season with ground black pepper. Cut a deep pocket in the side of each chicken breast, being careful not to cut all the way through. Stuff each pocket with 1/4 ricotta mixture. Secure with a toothpick.
Step 3 Spray a large frying pan with oil and place over high heat. Add chicken and cook for 2 minutes each side, until golden brown. Transfer chicken to a large baking tray and bake for 12–15 minutes, or until cooked through.
Step 4 Meanwhile, boil sweet potato in a large saucepan for 15 minutes, or until tender. Drain well, return to pan, add milk and mash until smooth. Serve chicken (removing toothpick before serving) with mash and steamed vegetables.
About this recipe
Sign up