Ricotta stuffed chicken breast with fennel and pumpkin
2 baby, cut into thin wedges
2 medium, cut into thin wedges
500 g, cut into thin wedges
¼ cup(s), (40g) lightly toasted
fresh flat-leaf parsley
fresh lemon rind
1 tsp, finely grated
reduced-fat ricotta cheese
skinless chicken breast
540 g, (buy 4 x 150g fillets)
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- Drizzle roasted vegetables with vinegar and serve with chicken.