CHICKEN WITH RICOTTA & SPINACH

CHICKEN WITH RICOTTA & SPINACH

CHICKEN WITH RICOTTA & SPINACH

Serves 4

NZ Olive oil
2 cloves garlic, crushed
150g spinach, coarsely chopped
150g Good Grocer ricotta
NZ sea salt and freshly ground black pepper
4 free-range skinless chicken breasts
100g Gruyere or Maasdam cheese, coarsely grated
1 tsp ground paprika
Olive oil

1. Preheat oven to 190°C. Heat a little oil in a frying pan, add garlic and cook for 30 seconds. Add spinach and stry-fry for 2-3 minutes to wilt. Add ricotta and stir to break up the curds. Season with salt and pepper. Remove to cool.

2. Place chicken breasts on a baking tray lined with baking paper. Cut 5 deep slashes widthways into each chicken breast and season with salt and pepper. 3. Dividing the mixture evenly, stuff some ricotta/spinach mixutre into each slit. Scatter the tops of each portion with grated cheese, drizzle with a little olive oil and sprinkle with paprika.

4. Bake for 25–30 minutes, depending on size of chicken breasts, until golden brown and cooked through.