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Ricotta chicken with polenta

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings
  • Advanced


  • 160g (2/3 cup) low-fat fresh ricotta
  • 70g (1/3 cup) fat-free semi-dried tomatoes, coarsely chopped
  • 2 tablespoons chopped fresh basil
  • 4 (about 150g each) single chicken breast fillets
  • Olive oil spray
  • 150g baby spinach leaves

Soft polenta

  • 500ml (2 cups) skim milk
  • 500ml (2 cups) water
  • 170g (1 cup) instant polenta


  • 1
    Preheat oven to 200°C. Combine the ricotta, semi-dried tomato and basil in a small bowl. Season with pepper.
  • 2
    Cut a horizontal slit in the thickest part of each chicken breast to create a pocket. Divide ricotta mixture among the pockets. Use toothpicks to secure.
  • 3
    Heat a non-stick frying pan over high heat. Spray with olive oil spray. Add the chicken and cook for 2 minutes each side. Transfer to a baking tray. Bake for 12 minutes or until the chicken is cooked.
  • 4
    Meanwhile, to make the polenta, bring the milk and water to the boil in a large saucepan over high heat. Reduce heat to low. Add the polenta in a thin, steady stream, stirring constantly. Cook, stirring, for 6 minutes or until mixture thickens. Remove from heat. Season with pepper.
  • 5
    Heat a large non-stick frying pan over medium heat. Spray lightly with olive oil spray. Add the spinach and cook, stirring occasionally, for 2 minutes or until the spinach just wilts.
  • 6
    Cut the chicken diagonally into slices. Divide the polenta among serving plates. Top with spinach and chicken to serve.

Source: taste.com.au


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