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