Chicken Breast Stuffed with Ricotta & Spinach

• 2garlic cloves, minced
• 150 graw baby spinach
• 1 tspdried chilli flakes
• 200 gricotta
• 50 gparmesan, grated
• ½ tspnutmeg
• 4chicken breasts, about 200 g each
• Fine salt, to taste
• 2 tbspolive oil
• 1lemon, cut into wedges (optional)
• Black pepper, to taste

Method

1. 1Heat the oven to 220°C/200°C fan. Wilt the spinach in a dry pan for about 2 minutes. Transfer to a sieve and let it cool before pressing out the liquid with a spoon or squeezing in a clean tea towel. Chop finely.
2. 2In a bowl, fold together the ricotta, chopped spinach, parmesan, garlic, nutmeg, and chilli flakes. Season generously with salt and black pepper, then taste; the filling should taste bold and properly salted, because the chicken around it is mild and won't carry it for you.
3. 3Lay each chicken breast flat and cut a deep horizontal pocket into the thickest side, stopping short of cutting all the way through. Season the inside of each pocket, and the outside, with salt and pepper before it goes anywhere near the pan.
4. 4Spoon the ricotta mixture generously into each pocket and pin the opening shut with 2–3 toothpicks so the filling stays put during cooking.
5. 5Heat the olive oil in a large frying pan over medium-high heat. Sear the stuffed chicken in two batches for 3 minutes per side, then transfer to a roasting tray.
6. 6Roast for 18–22 minutes, or until both the thickest chicken and the centre of the filling reach 75°C for 30 seconds. Check before removing from the oven.
7. 7Rest the chicken for 3 minutes on a board, then pull out every toothpick; count them in, count them out.
8. 8Slice the chicken thickly to reveal the ricotta and spinach pocket. Serve with the optional lemon wedges if using.

Per serving

kcal

546

protein

73.7g

fibre

1.2g

carbs

4.3g

fat

24.4g