Creamy Ricotta & Spinach Chicken

Creamy Ricotta & Spinach Chicken

Serves 2

30 Minutes

INGREDIENTS:

2 chicken breasts, sliced in two horizontally to make 2 thin fillets

1 tablespoon olive oil

20g butter

150g baby spinach

5 tablespoons ricotta

Grating of fresh nutmeg

50g fresh panko bread crumbs

50g parmesan, finely grated

Sea salt and freshly ground black pepper

METHOD:

1. Heat a griddle pan over a medium heat until hot. Brush the chicken with olive oil, season liberally and grill for 3-4 minutes per side or until nicely charred and just cooked through.

2. Meanwhile melt the butter in a large frying pan over a medium heat. Add the spinach and cook until it has just wilted, season with salt and pepper and remove to a plate lined with paper towels.

3. Squeeze as much moisture out of the spinach as possible, thenroughly chop it and transfer to a bowl. Add the ricotta, a grating of fresh nutmeg and season liberally to taste. Mix well to combine.

4. .Preheat the grill to high. Once the chicken is cooked, place the fillets on a baking tray and divide the spinach and ricotta mix between the fillets. Spread to cover the tops.

5. Sprinkle over the breadcrumbs and parmesan and grill for 5-6 minutes or until the cheese has melted and the breadcrumbs have toasted.