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Creamy spinach-stuffed chicken with zucchini

Creamy spinach-stuffed chicken with zucchini

Points® value
Total Time
50 min
25 min
25 min
These impressive-looking stuffed chicken breast fillets are a great dish if you’re entertaining guests. Everything is cooked on one tray, so you’ll save time on the washing up later on! For a fresh side, serve with baby rocket leaves drizzled with balsamic vinegar.


Baby spinach

75 g

Reduced-fat ricotta cheese

75 g, (deli-fresh)

Skinless chicken breast

4 medium, (4 x 200g fillets)


4 medium, peeled into ribbons (see tip)

Vine-ripened cherry tomato

400 g

Garlic paste

1 tsp, frozen

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C. Place spinach in a colander in the sink. Pour over enough boiling water to wilt leaves. Cool, then squeeze out any excess water and roughly chop. Line a large shallow-sided baking tray with baking paper.
  2. Place ricotta, spinach and garlic paste in a bowl. Season with salt and pepper and mix to combine.
  3. Cut a slit along the side of each chicken breast to make a pocket. Fill pockets evenly with ricotta mixture. Wrap zucchini ribbons around each chicken breast, overlapping and tucking them underneath. Transfer to prepared tray. Lightly spray with oil and season with salt and pepper.
  4. Bake for 10 minutes, then add tomatoes to tray. Lightly spray tomatoes with oil and season with salt and pepper. Bake for a further 15 minutes or until chicken is light golden and cooked through. Serve.


Use a vegetable peeler to peel zucchini lengthways into long, thin ribbons. To use up the seeded centres, add them to the pan with chopped onion when starting off a soup or stew.