Spinach, Ricotta and Tomato-stuffed Chicken Breasts with Crunchy Cheese Topping
This recipe brings Mediterranean-inspired flavours together. Jazz up your mid-week chicken meal by stuffing with this tasty combo of Findus Spinach, along with the flavours of pesto and tomatoes. Serve with herbed rice – perfect for a family meal.
RECIPE FOR SPINACH, RICOTTA AND TOMATO-STUFFED CHICKEN BREASTS WITH CRUNCHY CHEESE TOPPING
Preparation time: 30 minutes
Cooking time: 35 minutes
1 (450 g) bag Findus Spinach, defrosted
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) garlic, finely chopped
½ C (100 g) cocktail tomatoes, quartered
1 Tbsp (15 ml) sundried tomato pesto
½ C (170 g) ricotta, crumbled
1 tsp (5 ml) lemon juice
½ tsp (2.5 ml) salt
pinch finely ground black pepper
4 (700 g) deboned and skinless chicken breasts
⅓ C (25 g) bread crumbs
¼ C (18 g) Parmesan cheese, finely grated
olive oil, for drizzling
2 C (300 g) Basmati rice, cooked
1 Tbsp (15 ml) parsley, finely chopped
1 Tbsp (15 ml) basil, finely chopped
salt and pepper
handful basil leaves
8 lemon wedges
Place the Findus Spinach into a fine sieve. Using the back of a wooden spoon, press the Findus Spinach to squeeze out all of the excess water.
Heat the butter in a large pan over medium heat. Add the Findus Spinach and sauté for 2 minutes. Stir in the garlic and tomatoes and sauté for 5 minutes. Remove the mixture from the heat and stir in the pesto, ricotta, lemon juice, salt and pepper.
Preheat the oven to 190 °C.
Line a baking dish or tray with baking paper. Slice a pocket into the side of each chicken breast without going all the way through. Stuff each breast with the prepared Findus Spinach filling and place on the dish or tray.
Combine the breadcrumbs and Parmesan cheese. Sprinkle over the chicken breasts and add a light drizzle of olive oil over the crumbs. Bake for 20-25 minutes until the chicken is cooked all the way through and the topping is crisp and golden.
Combine the cooked rice, parsley and basil and season. Serve each breast with a portion of rice. Scatter basil leaves over the top. Serve with lemon wedges on the side.
TIP: The chicken can be stuffed with the filling a day in advance. Cover and refrigerate until needed. Add the breadcrumb topping just before baking.
Learn about the amazing benefits of spinach and make this recipe for this Spinach, Smoked Mozzarella and Potato Tarte Flambée.
Recipe, Photography and styling by Illanique van Aswegen