Spinach and ricotta chicken parmigiana

10 mins preparation | 25 mins cooking | serves 4

Ingredients

• 750g frozen kumara chips
• salt and black pepper
• 150g baby spinach leaves
• 11/3 cup ricotta
• 8 x 125g uncrumbed chicken schnitzels
• ¼ cup vegetable oil
• 1 cup passata
• 1 cup coarsely grated mozzarella cheese
• 2 tbsp balsamic dressing

Method

1. Preheat oven to 210°C. Place kumara chips on an oven tray lined with baking paper; season. Cook chips for 25 minutes or until golden and crisp.
2. Meanwhile, combine 40g of the spinach and the ricotta in a bowl; spread evenly over chicken, leaving a 1cm border around edges. Roll up to enclose filling and secure with toothpicks.
3. Heat oil in a large frying pan over medium heat. Cook chicken, in batches, for 2 minutes each side or until golden. Remove with a slotted spoon; drain on paper towel.
4. Place chicken in a greased baking dish; top with passata and mozzarella. Bake for 10 minutes or until cheese melts and chicken has cooked through.
5. Combine remaining spinach with balsamic dressing in a large bowl. Serve chicken with kumara chips and spinach salad.