Chicken Breasts Stuffed With Ricotta And Spinach

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.