STUFFED CHICKEN BREAST

To butterfly a chicken breast, place your hand on top of the boneless, skinless chicken breast and slice horizontally stopping 1cm before cutting right through. You should be able to open up the chicken like a book. This chicken can be frozen stuffed and raw, or once cooked.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.

Step 2

2. In a small bowl, combine ricotta cheese, feta cheese, chilli flakes, baby spinach, breadcrumbs, basil, garlic, salt and pepper. Mix well.

Step 3

3. Place the chicken breast between 2 sheets of baking paper and, using a meat tenderizer, pound to about ½ cm thick(make sure it is an even thickness all over and be careful not to make holes in the chicken).

Step 4

4. Smear the ricotta mixture all over the chicken breast, roll it up and secure it with a toothpick.

Step 5

5. Heat a small frypan over medium heat and spray with olive oil. Add the chicken breast and brown on all sides. Transfer chicken to the baking tray and bake for 20 minutes or until completely cooked through.

Step 6

6. Meanwhile, toss together the salad ingredients.

Step 7

7. Serve chicken with couscous and salad.