Name: Chicken parcels
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 600 gram kipfler potatoes, halved lengthways; 4 x 155g chicken breast fillets; 1/2 cup (120g) ricotta cheese; 150 gram baby spinach leaves; 1/3 cup (50g) drained semi-dried tomatoes in oil; 100 gram shaved leg ham; 1 clove garlic, crushed; 1 tablespoon fresh lemon thyme leaves; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; 1 lebanese cucumber (130g), halved lengthways, seeded, sliced thinly; 1 red onion (100g), sliced thinly

Ingredients

600 gram kipfler potatoes, halved lengthways

4 x 155g chicken breast fillets

1/2 cup (120g) ricotta cheese

150 gram baby spinach leaves

1/3 cup (50g) drained semi-dried tomatoes in oil

100 gram shaved leg ham

1 clove garlic, crushed

1 tablespoon fresh lemon thyme leaves

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 lebanese cucumber (130g), halved lengthways, seeded, sliced thinly

1 red onion (100g), sliced thinly

Method

1.Boil, steam or microwave potatoes until tender; drain.

2.Meanwhile, cut chicken in half horizontally without cutting all the way through; open chicken out flat. Layer cheese, then about a quarter of the spinach, the tomatoes and ham over half of each chicken breast; season. Fold to enclose filling; tie with kitchen string to secure.

3.Cook chicken on heated oiled barbecue (or grill or grill pan). Cover chicken; stand 5 minutes then slice thickly.

4.Meanwhile, combine potatoes, garlic, thyme and half the oil in medium bowl. Cook potatoes on heated oiled barbecue (or grill or grill pan) until browned lightly.

5.Whisk remaining oil and vinegar in large bowl; add cucumber, onion and remaining spinach, toss gently. Season to taste.

6.Serve chicken with potatoes and spinach salad.

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