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#WFD – Chicken Breasts Stuffed with Ricotta and Spinach
Serve the chicken, drizzled with lemon cream sauce and a medley of baby spring vegetables.
POLOKWANE – Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of cheese.
Ricotta curds are creamy white in appearance, and slightly sweet in taste.
Ingredients
- 1 cup cream
- ½ cup spinach, chopped
- 5 tbsp margarine
- 150g ricotta cheese
- 1.5 tbsp Robertsons Italian Herb Paste
- 4 chicken breasts (with skin)
- juice and zest of 1 lemon
- 2 small leeks, finely sliced
- 1 x KNORR Chicken Stock Pot
Method
- Heat 1 tablespoon of the margarine in a heavy based pan and fry the leeks for a few minutes until soft.
- Mix the leeks, ricotta, spinach and Robertsons Italian Herb Paste together in a bowl.
- Gently ease the skin away from the chicken to form a pocket and stuff about 2 tablespoons of the stuffing mixture under the skin of each chicken breast.
- Place in a casserole dish and rub generously with the remaining butter.
- Season well and bake at 180 °C for about 30 minutes or until cooked through.
- In the meantime, bring the cream, lemon zest and juice and KNORR Chicken Stock Pot to a boil, then reduce to a simmer and cook for about 5 minutes or until slightly reduced.
- Serve the chicken, drizzled with lemon cream sauce and a medley of baby spring vegetables.
This recipe was provided by What’s for Dinner
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