Chicken with Ricotta, Mushroom & Spinach Stuffing
Rated 5.0 stars by 1 users
Servings
2
Prep Time
10 minutes
Cook Time
35 minutes
@Cravingsandcauliflowers shows us that sometimes simple is actually best. Creamy ricotta cheese is combined with meaty chestnut mushrooms and fresh spinach leaves and stuffed into chicken breast fillets to create a delicious dinner the entire family will love.
Ingredients
For the chicken
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1 shallot onion, diced
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2 large garlic cloves, minced
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50g chestnut mushrooms, diced
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2 tbsp ricotta
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1 handful fresh spinach, finely chopped
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1 tbsp extra virgin olive oil
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few sprigs fresh thyme
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2 knobs butter
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salt and pepper to season
For The Cauliflower Rice
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1 large cauliflower, riced
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1 small handful fresh parsley, finely chopped
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2 tbsp butter
Directions
Preheat oven to 180°C and warm the oil in a pan. Add garlic followed by onions and sauté for 2 mins
Add mushrooms and sauté for a further 2 mins. Stir in the spinach, season with salt and pepper and set aside to cool. Once cool, transfer to a bowl and stir in ricotta along with thyme
Pat chicken breasts dry with a paper towel and carefully slice through the middle of each one under the skin to make a pocket leaving one side intact
Divide the stuffing mixture into two and stuff each chicken breast with the mixture
Transfer to a parchment paper lined baking tray, season the skin with salt and pepper, add a knob of butter to the skin of each and bake for 30 mins on the top shelf of the oven
For the cauliflower rice warm butter in a pan. Add the riced cauliflower along with parsley and warm on a low heat until softened
To serve, transfer the cauliflower rice to a serving dish, top with fresh watercress followed by the chicken breast fillets. Add extra sprigs of thyme on top and an extra drizzle of extra virgin olive oil before serving.