Creamy spinach-stuffed chicken with zucchini
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
1 tsp, frozen
2 x 3 second spray(s)
- 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.
- Place ricotta, spinach and garlic paste in a bowl. Season with salt and pepper and mix to combine.
- 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.
- 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.