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Photo of Ricotta-stuffed chicken by WW

Ricotta-stuffed chicken

6
Points® value
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Easy
The lovely creamy texture of ricotta makes a deliciously indulgent filling for these tender chicken breasts.

Ingredients

Butternut Squash

600 g

Fennel

2 individual

Red onion

2 small

Garlic

2 clove(s)

Olive Oil

1 tablespoon(s)

Chilli flakes

¼ teaspoon(s), level

Chicken breast, skinless, raw

4 medium

Ricotta Cheese

200 g

Lemon

1 zest(s) of 1

Thyme, Fresh

4 sprig(s)

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 roasting tin. Drizzle over the oil and sprinkle over the chilli flakes. Season well and roast for 40 minutes until golden and tender.
  2. Meanwhile, put the chicken between two sheets of cling film and flatten with a rolling pin to a thickness of 5mm. Mix the ricotta with the lemon zest and thyme leaves. Season well, and spread over the chicken. Roll tightly into sausage shapes.
  3. Mist a large nonstick 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 vinegar to the boil in a small pan. Cook for 2-3 minutes until syrupy, then remove from the heat. When the veg are cooked, remove from the oven. Squeeze the roasted garlic flesh from the skins and toss through the veg with the balsamic syrup. Cut the chicken into slices and serve with the vegetables.

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