Spinach and ricotta chicken parmigiana

Have dinner on the table in just 35 minutes with this delicious (and nutritious) spinach and ricotta chicken parmigiana, complete with kumara chips and a leafy green salad.

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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  • 750 gram frozen kumara chips
  • salt and black pepper
  • 150 gram baby spinach leaves
  • 1 1/3 cup ricotta
  • 8 125g uncrumbed chicken schnitzels
  • 1/4 cup vegetable oil
  • 1 cup passata
  • 1 cup coarsely grated mozzarella cheese
  • 2 tablespoon balsamic dressing


  • 1
    Preheat oven to 210°C. Place kumara chips on an oven tray lined with baking paper; season. Cook chips for 25 minutes or until golden and crisp.
  • 2
    Meanwhile, combine 40g of the spinach and the ricotta in a bowl; spread evenly over chicken, leaving a 1cm border around edges. Roll up to enclose filling and secure with toothpicks.
  • 3
    Heat oil in a large frying pan over medium heat. Cook chicken, in batches, for 2 minutes each side or until golden. Remove with a slotted spoon; drain on paper towel.
  • 4
    Place chicken in a greased baking dish; top with passata and mozzarella. Bake for 10 minutes or until cheese melts and chicken has cooked through.
  • 5
    Combine remaining spinach with balsamic dressing in a large bowl. Serve chicken with chips and spinach salad.


For a healthier version of this dish, omit the kumara chips and bulk out the salad with added leafy greens, tomato and grated carrot.