Chicken Breasts Stuffed With Ricotta and Spinach

Submitted by sams1

"An all time favourite. Can be a bit fiddely but well worth the effort! Recipe from 'Our House' mag many years ago."

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 6

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
• 29.58 ml grated parmesan cheese (optional)
• salt and pepper
• 118.29 ml flour
• 2 eggs
• 236.59 ml 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.