Asparagus, ricotta and basil-stuffed chicken
Time to make: 30 mins
( Hands-on time: 20 mins )
(at time of publication)
Ingredients
Nutrition Info.(per serve)
- 1 bunch asparagus, sliced
- 2/3 cup (160g) extra-light ricotta cheese
- 2 tablespoons chopped fresh basil
- 2 spring onions, thinly sliced
- 1 lemon, 1 teaspoon zest
- 4 x 150g skinless chicken breast fillets
- oil spray
- 3 tomatoes, diced
- 2 tablespoons chopped fresh chives
- 2 bunches spinach, trimmed
- 4 corn sweetcornXcobs, boiled
Nutrition Info
Kilojoules 1740kJ
Calories 416cal
Protein 45g
Total fat 12g
Saturated fat 2g
Carbohydrates 30g
Sugars 8g
Dietary fibre 6g
Sodium 240mg
Calcium 180mg
Iron 4.5mg
Instructions
1 Preheat oven to 180°C. Place asparagus in a small heatproof bowl. Just cover with boiling water, stand for 1 minute then drain well.
2 Place ricotta, basil, onions, lemon zest and half the asparagus in a bowl and stir until well combined. Season with ground black pepper. Cut a deep, horizontal pocket in the side of each chicken breast being careful not to cut all the way through. Stuff each breast with one-quarter of the ricotta mixture and secure with a toothpick.
3 Spray a large frying pan with oil and place over a high heat. Add chicken and cook for 2 minutes each side until golden. Transfer chicken to a baking paper lined baking tray and bake for 10–12 minutes or until cooked through.
4 Meanwhile, combine tomatoes, the remaining asparagus and chives in a bowl. Set aside.
5 Return frying pan to a high heat and spray with a little more oil. Add spinach, tossing until just wilted (for about 2 minutes).
6 Top chicken with tomato mixture and serve with spinach and corn cobs.

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