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This recipe brings Mediterranean-inspired flavours together. Jazz up your mid-week chicken meal by stuffing with this tasty combo of Findus Spinach<\/a>, along\u00a0with the flavours of pesto and tomatoes. Serve with herbed rice \u2013 perfect for a family meal.<\/p>\n Serves<\/strong>: 4 1 (450 g) bag Findus<\/strong> Spinach<\/strong>, defrosted \u2153 C (25 g) bread crumbs 2 C (300 g) Basmati rice, cooked handful basil leaves Place the Findus Spinach<\/strong> into a fine sieve. Using the back of a wooden spoon, press the Findus Spinach<\/strong> to squeeze out all of the excess water.<\/p>\n Heat the butter in a large pan over medium heat. Add the Findus Spinach<\/strong> and saut\u00e9 for 2 minutes. Stir in the garlic and tomatoes and saut\u00e9 for 5 minutes. Remove the mixture from the heat and stir in the pesto, ricotta, lemon juice, salt and pepper.<\/p>\n Preheat the oven to 190 \u00b0C.<\/p>\n Line a baking dish or tray with baking paper. Slice a pocket into the side of each chicken breast without going all the way through. Stuff each breast with the prepared Findus Spinach<\/strong> filling and place on the dish or tray.<\/p>\n Combine the breadcrumbs and Parmesan cheese. Sprinkle over the chicken breasts and add a light drizzle of olive oil over the crumbs. Bake for 20-25 minutes until the chicken is cooked all the way through and the topping is crisp and golden.<\/p>\n Combine the cooked rice, parsley and basil and season. Serve each breast with a portion of rice. Scatter basil leaves over the top. Serve with lemon wedges on the side.<\/p>\n TIP:<\/strong> The chicken can be stuffed with the filling a day in advance. Cover and refrigerate until needed. Add the breadcrumb topping just before baking.<\/p>\n \u00a0<\/strong>\u00a0 Learn about the amazing benefits of spinach<\/a> and make this recipe for this Spinach, Smoked Mozzarella and Potato Tarte Flamb\u00e9e<\/a>.<\/p>\nRECIPE FOR\u00a0SPINACH, RICOTTA AND TOMATO-STUFFED CHICKEN BREASTS WITH CRUNCHY CHEESE TOPPING<\/h3>\n
\nDifficulty<\/strong>: easy
\nPreparation time<\/strong>: 30 minutes
\nCooking time<\/strong>: 35 minutes<\/p>\nCHICKEN BREASTS<\/h4>\n
\n1 Tbsp (15 ml) butter
\n1 Tbsp (15 ml) garlic, finely chopped
\n\u00bd C (100 g) cocktail tomatoes, quartered
\n1 Tbsp (15 ml) sundried tomato pesto
\n\u00bd C (170 g) ricotta, crumbled
\n1 tsp (5 ml) lemon juice
\n\u00bd tsp (2.5 ml) salt
\npinch finely ground black pepper
\n4 (700 g) deboned and skinless chicken breasts<\/p>\nTOPPING<\/h4>\n
\n\u00bc C (18 g) Parmesan cheese, finely grated
\nolive oil, for drizzling<\/p>\nTO SERVE<\/h4>\n
\n1 Tbsp (15 ml) parsley, finely chopped
\n1 Tbsp (15 ml) basil, finely chopped
\nsalt and pepper<\/p>\n
\n8 lemon wedges<\/p>\nMETHOD<\/h3>\n
CHICKEN<\/h4>\n
TOPPING<\/h4>\n
TO SERVE<\/h4>\n
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