Ricotta-stuffed chicken with balsamic roasted veg
6
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
With its lovely creamy texture, ricotta makes a deliciously indulgent yet surprisingly plan-friendly stuffing for chicken
Ingredients
Butternut Squash
600 g, peeled, deseeded and cut into large chunks
Fennel
2 individual, trimmed and sliced
Red onion
2 small, peeled and sliced
Garlic
2 clove(s), unpeeled
Olive Oil
1 tablespoon(s)
Chilli flakes
¼ teaspoon(s), level, dried
Chicken breast, skinless, raw
4 medium
Ricotta Cheese
200 g
Lemon
1 zest(s) of 1
Thyme, Fresh
4 sprig(s), leaves picked
Calorie controlled cooking spray
4 spray(s)
Balsamic vinegar
90 ml
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the squash, fennel, onions and garlic in a large roasting tin. Drizzle over the oil and sprinkle over the chilli flakes. Season well with salt and freshly ground black pepper and roast for 40 minutes until golden and tender.
2
Meanwhile, put the chicken between two sheets of clingfilm and flatten with a rolling pin to a thickness of 5mm. Mix the ricotta with the lemon zest and thyme. Season well, and spread over the chicken. Roll tightly into sausage shapes.
3
Mist a large frying pan with cooking spray. Over a medium/high heat, seal the chicken until just golden. Transfer to a roasting tin lined with a double length of foil. Fold the foil to create a parcel and bake for 25 minutes.
4
Meanwhile, bring the balsamic vinegar to the boil in a small pan. Cook for 2-3 minutes until syrupy, then remove from the heat.
5
When the vegetables are cooked, remove from the oven. Squeeze the roasted garlic flesh from the skins and toss through the vegetables with the balsamic syrup.
6
Cut the chicken into thick slices and serve with the vegetables.
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