Recipe

Spinach and ricotta-stuffed chicken parmigiana

This spinach & ricotta-stuffed chicken parmigiana recipe takes on a tasty twist to this Aussie favourite

  • 35 mins cooking
  • Serves 4
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Ingredients

  • 750 grams (1½lb) frozen sweet potato chips
  • 150 grams (4½oz) baby spinach leaves
  • 1 1/3 cups (320g) ricotta
  • 125 grams x 8 (4oz) uncrumbed chicken schnitzels
  • 1/4 cup (60ml) vegetable oil
  • 1 cup (260g) bottled passata
  • 2 tablespoons balsamic dressing

Method

  • 1
    Preheat oven to 220°C/425°F
  • 2
    Place chips on a lined oven tray; season. Cook in oven according to packet directions until golden and crisp.
  • 3
    Meanwhile, divide 40g (1½oz) spinach and the ricotta evenly among chicken, leaving a 1cm (½in) border around edges. Roll up to enclose filling; secure with toothpicks.
  • 4
    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.
  • 5
    Place chicken in an oiled shallow large baking dish; top with passata and mozzarella. Bake for 10 minutes or until cheese melts and chicken has cooked through.
  • 6
    Combine remaining spinach with dressing in a large bowl.
  • 7
    Serve chicken with sweet potato chips and spinach salad.

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