When Jo and I sat down to discuss what type of recipes we should create, I have to admit, this was not on the top of my list (Tracey here), but Jo insisted! Well, I have to eat my words (or in this case, my chicken) as this was totally delish!

It only took a few minutes to put together, then pop into the oven. You could tie the chicken bits up with some string, which would stop them from exploding as much as ours, but either way, the flavour just pops, and we dare you to give them a try as well.

February 20, 2018
  • 5m
  • 25m
  • 30m
  • 2

Ingredients

  • 2 chicken breast
  • 2 large handfuls baby spinach
  • 1 lemon
  • 1/2 c ricotta cheese
  • 1 garlic clove
  • 40 g parmesan cheese (optional)
  • salt and pepper
  • olive oil

Instructions

Thermal Cooking Method

  1. Preheat the oven to 170ºC.
  2. Prep the chicken by slicing down the long edge, but not all the way through. Open them up to form a butterfly shape.
  3. In a microwave-safe bowl, add the baby spinach and the juice from one lemon. Microwave on high for 35 seconds, to wilt it a little. Allow to cool slightly and drain off any liquid.
  4. Place spinach, parmesan, ricotta, salt, and pepper into the mixing jug and blitz for 10 seconds/speed 6.
  5. Place a small dollop of filling in the middle of each butterflied chicken and roll over the edges. Tie off with string.
  6. Place in an oven safe dish, drizzle the top with a little oil and cook for approx. 25 minutes, or until cooked through.

Traditional Cooking Method

  1. Preheat the oven to 170ºC.
  2. Prep the chicken by slicing down the long edge, but not all the way through. Open them up to form a butterfly shape.
  3. In a microwave-safe bowl, add the baby spinach and the juice from one lemon. Microwave on high for 35 seconds, to wilt it a little. Allow to cool slightly and drain off any liquid.
  4. Finely grate the parmesan cheese, then mix this together with the spinach, ricotta, salt, and pepper.
  5. Place a small dollop of filling in the middle of each butterflied chicken and roll over the edges. Tie off with string.
  6. Place in an oven safe dish, drizzle the top with a little oil and cook for approx. 25 minutes, or until cooked through.

Nutrition

  • 4