Ricotta-stuffed chicken with vegetables
3
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Ingredients
Butternut pumpkin
600 g, peeled, cut into 2cm pieces
Fennel
2 medium, sliced
Red onion
2 small, sliced
Garlic
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)
Instructions
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.
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