Ricotta and Spinach Stuffed Chicken

Here’s a recipe you will absolutely love - low in saturated fats, high in protein and delicious!

Serves 4

Ingredients:

• 1 Tbs olive oil

• 1 Tbs dried oregano

• 4 Skinless Boneless Chicken Breasts

• 100g of ricotta cheese

• 50g of light Grated Mozzarella cheese

• 2 cups Chopped Fresh Spinach steamed just until wilted, squeezed dry with paper towels and chopped

• 1 tsp Garlic Clove minced

• 1 tbs of tomato paste

• 200ml of water

• Salt and Pepper

Method

• Preheat oven to 180 degrees

• In a small mixing bowl, combine olive oil, oregano, garlic and seasoning, mix well and set aside.

• Place a chicken breast on a cutting board and carefully insert the tip of a sharp knife into the thickest part of the chicken breast. Cut an opening wide to create a pocket without cutting all the way through.

• Pound chicken breast with mallet or rolling pin to flatten it out and is even in thickness.

• Pour the prepared rub all over the chicken and using your clean hands generously rub on all sides and inside of the pocket.

• In a mixing bowl, combine ricotta cheese, mozzarella cheese and spinach. Season with salt and pepper to taste, then mix until well combined.

• Stuff each breast with the cheese mixture. Secure the pockets with a toothpick, if needed (optional).

• Heat a large non stick pan, add chicken and cook for 2-3 minutes per side until golden brown.

• Prior to placing the chicken into a baking dish, add 1 tb of tomato paste to 200ml of boiling water, stir well and add to the baking dish. This will ensure the chicken doesn’t stick and will soak up extra juices.

• Place the stuffed breast into the prepared dish and bake for 12-15 minutes until chicken is cooked through.

• Serve with your favourite salad and enjoy!