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#WFD – Chicken Breasts Stuffed with Ricotta and Spinach

Serve the chicken, drizzled with lemon cream sauce and a medley of baby spring vegetables.

POLOKWANE – Chicken breasts can be succulent and juicy if cooked correctly but stuffing them adds a different dimension to the dish.

What’s for Dinner says if you’re looking for delicious chicken recipes, give this recipe for Italian Herb, Ricotta and Spinach Stuffed Chicken Breasts a try.

Ingredients

  • 1
  • Juice and zest of one lemon

Method

  • Heat 1 tablespoon of the margarine in a heavy based pan and fry the leeks for a few minutes until soft.
  • Mix the leeks, ricotta, spinach and Robertsons Italian Herb Paste together in a bowl.
  • Gently ease the skin away from the chicken to form a pocket and stuff about 2 tablespoons of the stuffing mixture under the skin of each chicken breast.
  • Place in a casserole dish and rub generously with the remaining butter.
  • Season well and bake at 180 °C for about 30 minutes or until cooked through.
  • In the meantime, bring the cream, lemon zest and juice and KNORR Chicken Stock Pot to a boil, then reduce to a simmer and cook for about 5 minutes or until slightly reduced.
  • Serve the chicken, drizzled with lemon cream sauce and a medley of baby spring vegetables.

raeesak@nmgroup.co.za

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Raeesa Sempe

Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard

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