Thursday, January 2, 2014

Ricotta Stuffed Chicken and Vegetable Bake

Mr B and I returned to work today after enjoying some time off over the holidays.

Needless to say when my alarm went off this morning neither of us were overly thrilled.

And let's just say I was less thrilled at the the prospect of coming home from a long first day back at work and having to cook dinner.

This is where this Ricotta Stuffed Chicken and Vegetable Bake comes into play. It's easy, nutritious and super tasty - and doesn't involve spending all night standing over the stove plus you can change it up simply by varying the vegetables and the herbs!

Ricotta Stuffed Chicken and Vegetable Bake - Serves 2

2 x chicken breasts
60g ricotta
220g sweet potato, cut into 1.5cm pieces
1 carrot, cut into 1.5 cm pieces
1 turnip, cut into 1.5cm pieces
2 small sticks of celery, cut into 1.5cm pieces
250g butternut pumpkin, cut into 1.5cm pieces
1 onion, chopped
1 tbspn fresh thyme leaves, chopped
1/2 cup chicken or vegetable stock
1/2 cup water
1/4 cup shredded parmesan cheese

Season ricotta with salt and pepper. Set aside.

Pre-heat oven to 175C / 155C fan forced.

Cut a slit in the thickest part of the chicken and gently spoon in the ricotta. Use tooth picks to hold the chicken together where you have cut it open. Season the chicken with salt and pepper.

Heat 1 tbspn oil in a large fry pan over medium high heat. Cook the chicken for about 5 mins on each side or until golden brown. Transfer the chicken to a large baking dish.

Place the sweet potato, carrot, turnip, celery, pumpkin and onion into the fry pan. Cook for about 5 mins or until the vegetables are beginning to brown. Remove from heat and stir in the thyme. Gently mix through the stock and the water.

Spoon the vegatble mixture into the pan with the chicken. Sprinkle over the parmesan and bake for 20-30 mins or until vegetables are tender and chicken is cooked through.


Mrs B xx

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