Ricotta-stuffed chicken
6
Points®
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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