Name: Chicken breast stuffed with spinach and ricotta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 125 gram baby spinach; 200 gram fresh ricotta; 1/2 cup (40g) grated parmesan; 1 clove garlic, crushed; 4 180g chicken breast fillets; 2 tablespoon plain flour; 2 tablespoon olive oil; 1 cup (250ml) salt-reduced chicken stock; 1/4 cup chopped flat leaf parsley; 400 gram green beans, trimmed; 4 thick slices crusty bread, to serve

Ingredients

125 gram baby spinach

200 gram fresh ricotta

1/2 cup (40g) grated parmesan

1 clove garlic, crushed

4 180g chicken breast fillets

2 tablespoon plain flour

2 tablespoon olive oil

1 cup (250ml) salt-reduced chicken stock

1/4 cup chopped flat leaf parsley

400 gram green beans, trimmed

4 thick slices crusty bread, to serve

Method

1.Place spinach in a large heatproof bowl. Cover with boiling water. Stand for 1-2 minutes, until wilted. Drain and refresh under cold water. Drain again, pressing out water. Roughly chop and place in a bowl.

2.Add ricotta, parmesan and garlic to bowl. Season and stir to combine. Cut a pocket in thick side of each chicken fillet. Fill with spinach mixture. Dust chicken pieces with flour, shaking off any excess.

3.Heat oil in a large frying pan on medium. Cook chicken for 5 minutes each side, until browned. Add stock to pan. Reduce heat to low, cover and simmer for 8-10 minutes, until cooked through. Stir in parsley and season.

4.Meanwhile, cook beans in a saucepan of salted boiling water for 3-4 minutes, until tender. Slice chicken and serve with sauce from pan, green beans and bread.