Ricotta stuffed chicken breast with fennel and pumpkin
4
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Why go out in the cold when you can enjoy this impressive chicken dish in the comfort of home?
Ingredients
Fennel
2 baby, cut into thin wedges
Red onion
2 medium, cut into thin wedges
Pumpkin
500 g, cut into thin wedges
Olive oil
1 tbs
Pepitas
¼ cup(s), (40g) lightly toasted
Fresh flat-leaf parsley
⅓ cup(s)
Fresh lemon rind
1 tsp, finely grated
Reduced-fat ricotta cheese
125 g
Skinless chicken breast
540 g, (buy 4 x 150g fillets)
Balsamic vinegar
1 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Place fennel, onion and pumpkin on 1 prepared tray. Drizzle with oil and season with salt and pepper. Bake for 25–30 minutes or until golden and tender.
2
Meanwhile, process pepitas, parsley and rind in a food processor until finely chopped. Add ricotta and process until combined. Season with salt and pepper. Cut a deep pocket in the side of each chicken breast (do not cut all the way through). Spoon ricotta mixture into pockets and secure with a toothpick.
3
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken for 1–2 minutes each side or until browned. Transfer to remaining prepared tray. Bake at same time as fennel mixture for 12–15 minutes or until cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes.
4
Drizzle roasted vegetables with vinegar and serve with chicken.
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