Sun-dried Tomato, Spinach, and Ricotta Stuffed Chicken Breast
- 4 x Lilydale Free Range chicken breasts - 250g firm ricotta - ½ cup (100g) marinated sun-dried tomatoes - 60g baby spinach, wilted and roughly chopped - ¼
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lilydalefreerange.com.au.
Ingredients
- 4 x Lilydale Free Range chicken breasts
- 250g firm ricotta
- ½ cup (100g) marinated sun-dried tomatoes
- 60g baby spinach, wilted and roughly chopped
- ¼ cup parmesan, grated (plus extra for grating on top of the chicken)
- 8 baby potatoes
- 1 bunch broccolini
- ½ cup sliced almonds, toasted
- 2 tbsp olive oil
- Basil leaves, to serve
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- Salt
- pepper
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