Local NewsNews
#WFD – Chicken Breasts Stuffed with Ricotta and Spinach
Serve the chicken, drizzled with lemon cream sauce and a medley of baby spring vegetables.
POLOKWANE – Chicken breasts can be succulent and juicy if cooked correctly but stuffing them adds a different dimension to the dish.
What’s for Dinner says if you’re looking for delicious chicken recipes, give this recipe for Italian Herb, Ricotta and Spinach Stuffed Chicken Breasts a try.
Ingredients
- 1
- Juice and zest of one lemon
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.
