Ricotta-stuffed chicken with vegetables
Pumpkin, butternut, raw
600 g, peeled, cut into 2cm pieces
2 medium, sliced
2 small, sliced
2 clove(s), unpeeled
Dried chilli flakes
Skinless chicken breast
500 g, (2 x 250g) cut in half horizontally
Reduced-fat ricotta cheese
Fresh lemon rind
2 tsp, finely grated
1 tbs, (buy 4 sprigs), leaves picked
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.