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Poultry | |
| Chicken Breasts x 2 - skinless boneless Fresh spinach leaves - 3 oz Ricotta cheese - 3 oz Fresh Minced Garlic - 2 teaspoons Garlic Powder - 1 teaspoon Smoked Paprika - 5 teaspoons Himalayan Pink Sea Salt - � teaspoon Dried parsley - 1 teaspoon 1 spray of olive oil (1 x 3 second spray - does both fillets back and front) Tasty Cheddar Cheese - oz or so Extra Smoky Paprika (to sprinkle on top of chicken) Extra Salt and Pepper to season | |
| 1.Preheat fan forced oven to 180 C (356 F) and line a baking tray with baking paper. 2.Stir fry the spinach and minced garlic in a frying pan on medium heat to barely wilt spinach. 3.Add ricotta and stir to blend roughly - then take off heat immediately. 4.Season ricotta and spinach with salt and pepper to taste. 5.Beat out the thickest part of the chicken breast (just a bit) to make it more even. 6.Roll each breast in Smoked Paprika, Garlic Powder, Dried Parsley and Sea Salt until coated. 7.Spray each breast (bottom and top) with olive oil spray 8.Cut 6 deep parallel slits in each breast making sure not to go to the bottom. 9.Season with extra Himalayan pink sea salt and pepper and transfer to baking tray 10.Add the spinach and ricotta blend into each chicken slit, placing some over top of chicken 11.Sprinkle with tasty cheese, extra paprika and salt and pepper 12.Bake for 20-25 minutes in oven until chicken juices run clear. | |
Unrated | |
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