Ingredients
- 4 chicken breasts
- salt and black pepper
For the spinach
- Olive/vegetable oil
- 1 chopped onion
- 2 grated garlic cloves
- 1 bunch of spinach
- 1 teaspoon of chicken masala
- Black pepper
- Salt
- ¼ cup cooking cream
- Ricotta
Roast potatoes
- 1 kg potatoes
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon mixed herbs
- Salt and pepper
- Olive/ vegetable oil
Preheat the oven to 180 degrees.
For the potatoes, peel and cut potatoes into quarters. Season with garlic powder, paprika, salt and mixed herbs. Drizzle some oil on potatoes and massage everything well together. Put on a greased baking tray and bake for 20 min.
For the chicken, place each chicken breast between two sheets of plastic wrap. Flatten by bashing with a rolling pin until about 1cm thick. Set aside.
For the spinach, heat the oil in a saucepan over medium heat and cook the onion with the chicken masala and garlic until fragrant. Add the spinach and cook for 5 minutes till any liquid has reduced. Add the cooking cream and cook for about 3 minutes. Season with salt and black pepper the remove from heat. Mix in the Ricotta cheese.
Place 2 heaped spoonfuls of the spinach mixture in one side of the chicken and roll up the chicken and seal with tooth picks. Season the chicken with salt and pepper and drizzle oil and put on a greased baking tray.
Cook in a preheated oven at 180 degrees for 20 minutes or until
chicken is cooked but don’t let it dry out.
Once ready, remove the tooth picks and serve with roasted potatoes.
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