Spinach and ricotta chicken parmigiana


These wonderfully simple dishes are just perfect for those chilly winter nights when you need something delicious, fast!

10 mins preparation | 25 mins cooking | serves 4

Spinach-and-ricotta-chicken-parmigiana.jpg

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.

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