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Ricotta-stuffed chicken with vegetables

Ricotta-stuffed chicken with vegetables

Total Time
1 hr 5 min
20 min
45 min


Butternut pumpkin

600 g, peeled, cut into 2cm pieces


2 medium, sliced

Red onion

2 small, sliced


2 clove(s), unpeeled

Olive oil

1 tbs

Dried chilli flakes

¼ tsp

Skinless chicken breast

500 g, (2 x 250g) cut in half horizontally

Reduced-fat ricotta cheese

200 g

Fresh lemon rind

2 tsp, finely grated

Fresh thyme

1 tbs, (buy 4 sprigs), leaves picked

Balsamic vinegar

90 ml

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Place pumpkin, fennel, onion, garlic, oil and chilli in a large baking dish. Season with salt and pepper and toss to coat. Bake for 40 minutes or until golden and tender.
  2. Meanwhile, place chicken fillets between two sheets of baking paper and gently pound with a rolling pin to a 5mm thickness. Combine ricotta, rind and thyme. Season with salt and pepper. Spread over chicken. Roll tightly into sausage shapes and secure with toothpicks.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken, turning, until just golden all over. Transfer to a baking dish lined with a double length of foil. Fold foil to create a parcel and bake for 25 minutes.
  4. Meanwhile, bring vinegar to the boil in a small saucepan. Cook for 2-3 minutes or until syrupy. Remove from heat. Squeeze roasted garlic flesh from skins and toss through vegetables with balsamic syrup. Thickly slice chicken and serve with vegetables.