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Stuffed Chicken Breast With Spinach And Ricotta

A delicious stuffed chicken breast recipe with a mouth watering spinach and ricotta filling. This is a healthy baked chicken recipe that is served on a bed of tomato and garlic flavoured couscous.

Baking Recipes: Stuffed Chicken Breast

Note: Nutritional values are provided per serving. Fat values refer to Saturated Fat. Points values refer to the Weight Watchers point system

stuffed-chicken-breast Serves:4
Prep Time:30 mins
Cook Time:30 mins
Calories:610
Sat Fat:5g
Points:11


Ingredients
Chicken:

500g chicken breast, flattened.

3 tablespoons low fat yoghurt

1 teaspoon crushed garlic

1 teaspoon crushed ginger

2 finely chopped fresh red chillies

1 teaspoon salt

1 teaspoon pepper

A small bunch of fresh chopped coriander

Olive oil spray

Filling:

1 small bunch spinach, finely chopped

1 finely chopped onion

1 cup crumbled low fat ricotta cheese

Couscous:

2 tablespoons olive oil

1 425ml can chopped tomatoes

1/2 teaspoon crushed garlic

1 small finely chopped onion

1/2 teaspoon dried basil

Method
  1. Preheat oven to 180 degrees celsius.
  2. Marinate chicken breasts in yoghurt, garlic, ginger, chillies, salt, pepper and coriander.
  3. Leave chicken to marinate for 30 minutes.
  4. Mix spinach, onion and rocotta cheese together.
  5. Place each chicken breast on a piece of foil, sprayed with olive oil.
  6. Place spinach filling on top of the chicken breast, and roll tightly, sealing the foil on both ends.
  7. Bake for 30 minutes in the oven.
  8. Make a sauce for the couscous by cooking tomatoes, onions, garlic and basil together.
  9. Make couscous as per packet instructions, and mix in tomato sauce.
  10. Cut chicken roll into thick slices and serve with couscous.


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