This is a quick, healthy & delicious mid-week meal disguised as a fancy pants one.
You can adapt the stuffing to suit what you have on hand, as well as dietary requirements… for example, opt for low fat ricotta if you are counting calories or opt for cream cheese for LCHF. I hope you enjoy it.
Love Nik xx
Ingredients
Stuffing Ingredients
- 1 garlic clove - peeled
- zest of 1 small lemon - microplaned
- 100 g English spinach - roughly chopped
- 250 g full fat ricotta cheese - from the deli, not from a tub
- 1 tsp salt
- 1/4 tsp pepper
Sauce Ingredients
- 1 garlic clove - peeled
- 1 small brown onion - peeled, quatered
- 20 g olive oil
- 700 g passata or sugo
- 50 g tomato paste
- 1 tsp salt
- a small handful of fresh basil - torn
- pinch of pepper
Remaining Ingredients
- 4 chicken breasts
- alfoil or baking paper
Instructions
- Add garlic and lemon zest to mixer bowl, chop for 3 sec/speed 9/MC on.
- Add spinach to mixer bowl, chop for 5 sec/speed 5/MC on. Scrape bowl down.
- Add ricotta, salt and pepper. Mix for 5 sec/speed 5/MC on. Set aside in a bowl.
- Without washing the bowl, add the garlic and onion from the sauce ingredients. Chop for 3 sec/speed 9/MC on. Scrape bowl down.
- Add oil and cook for 5 min/100°C or 212°F/speed 1/MC off.
- Add remaining sauce ingredients and set timer for 5 min/steaming temp/speed 3/MC on. While the sauce is heating up, prepare your chicken breasts as per instructions below, place in the steaming trays and cook for 25 min/steaming temp/speed 3, turning the chicken rolls over half way through..
How to prepare chicken breasts
- pound each breast flat with a meat mallet
- lay each breast on an individual piece of alfoil or baking paper
- spread each breast with equal amounts of ricotta mixture
- roll tightly into a loaf, wrap and secure in the alfoil/baking paper
Notes
You can also steam vegetables at the same time as the chicken for an all in one meal.
Bellini Users
Use your sharp blade for this recipe.
At step 1 add on 1-2 seconds if required.
At step 4 add on 1-2 seconds if required.
At step 6 use ST temp if using and Intelli and 120°C or 250°F if using a Supercook. If chicken isn't cooked through, add on extra cooking time.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 285g | Calories: 275kcal | Carbohydrates: 9.9g | Protein: 35.9g | Fat: 9.1g | Saturated Fat: 3.5g | Sodium: 1246mg | Sugar: 7.1g