Chicken Breasts Stuffed With Ricotta and Spinach |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
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An all time favourite. Can be a bit fiddely but well worth the effort! Recipe from 'Our House' mag many years ago. Ingredients:
6 single chicken breast fillets |
250 g frozen spinach |
1 onion, chopped finely |
2 garlic cloves, crushed |
50 g butter |
200 g ricotta cheese |
2 tablespoons grated parmesan cheese (optional) |
salt and pepper |
1/2 cup flour |
2 eggs |
1 cup breadcrumbs |
vegetable oil, for shallow frying |
Directions:
1. Place chopped onion, crushed garlic, butter and 1 tablespoon water into microwave safe bowl. Cover and microwave on high for 4 minutes, stirring at half time. Set aside.
2. Remove frozen spinach from pack and place in a flat dish with 2 tablespoons water and cover. Microwave on high for 4 minutes.
3. Drain spinach, adding to onion mix. Add salt and pepper and microwave for a further 4 minutes. Allow to cool.
4. When cool, add the parmesan and ricotta.
5. Cut a pocket into each chicken breast and stuff with spinach mixture.
6. In three seperate bowls, line up flour, eggs - beaten, and bread crumbs.
7. Flour, egg and breadcrumb the chicken breasts and set aside.
8. Heat oil in a frypan medium heat. Oil should be up to the middle of the chicken breast.
9. Place chicken breast in oil and cook until golden brown - approx 5 minutes per side.
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