Ricotta and lemon thyme stuffed chicken
2
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
Inside this chicken is a delicious pocket of creamy cheese with a hint of lemon – the perfect partner to the pretty pea-and-potato mash
Ingredients
Sebago potato
250 g, or coliban, coarsely chopped
Frozen green peas
½ cup(s), (120g)
Reduced-fat ricotta cheese
50 g
Fresh lemon rind
½ tsp, finely grated
Fresh thyme
½ tsp, finely chopped
Garlic
½ clove(s), crushed
Oil spray
1 x 3 second spray(s)
Skinless chicken breast
250 g, (buy 4x125g)
Skim milk
2 tbs
Reduced fat oil spread
2 tsp
Lemon(s)
½ medium, wedges to serve
Instructions
1
Boil, steam or microwave potato and peas, separately, until tender.
2
Meanwhile, combine ricotta, rind, chopped thyme and garlic in a bowl. Cut a horizontal slit in the side of each chicken breast to form a pocket. Spoon ricotta mixture into pockets. Secure with wooden skewers or toothpicks.
3
Preheat a chargrill or barbecue over medium-high heat. Lightly spray chicken with oil. Cook for 5–6 minutes each side or until cooked through. Cover chicken with foil and set aside to rest for 5 minutes before slicing thickly.
4
Drain peas, reserving 1 tablespoon cooking liquid. Blend or process peas with reserved cooking liquid until almost smooth. Drain potato and place in a large bowl with milk and spread. Mash until smooth. Season with salt and freshly ground black pepper. Spoon pea mixture into mashed potato and use the end of a fork to gently swirl it through.
5
Divide mash among plates and top with chicken. Serve with thyme sprigs and lemon wedges.
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