Basil, ricotta and semi-dried tomato chicken involtini
Skinless chicken thigh
540 g, (Buy 600g)
Reduced-fat ricotta cheese
⅓ cup(s), (80g)
Fresh lemon rind
¼ cup(s), (33g), chopped
1 tbs, finely chopped, plus extra sprigs to garnish
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Place chicken between 2 sheets of plastic wrap. Using a meat mallet, pound until 5mm thick. Combine ricotta, rind, tomatoes and chopped basil in a small bowl.
- Place 1 piece chicken on a board. Top with one-quarter of the ricotta mixture. Roll up chicken from 1 short end to enclose filling. Secure with a toothpick or kitchen string. Repeat with remaining chicken and ricotta mixture to make 3 more involtini.
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, turning, for 2–3 minutes or until browned. Place on prepared tray and bake for 12–15 minutes or until cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes before thickly slicing.
- Meanwhile, boil, steam or microwave potatoes, carrots and asparagus, separately, until just tender. Drain. Combine vegetables in a large bowl. Add oil and toss to coat. Serve with chicken involtini and extra basil.