Chicken Breast Stuffed With Ricotta And Spinach

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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

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.

Yield:	4 servings
Prep Time:	0 hr 30 mins
Cook Time:	0 hr 30 mins
Ready In:	0 hr 30 mins

Category:	Main Course
Main Ingredient:	Chicken
Cooking Method:	Baking
Recipe Tags:	Chicken Breast Stuffed with Ricotta and Spinach	stuffed chicken breast recipe	Ricotta and Spinach stuffed chicken breast	stuffed chicken