Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 21/12/24. See terms.
Join now
Ricotta-stuffed chicken with vegetables

Ricotta-stuffed chicken with vegetables

3
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Moderate

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.

You might like

You might like