Daily Mail

RICOTTA-STUFFED CHICKEN WITH BALSAMIC ROASTED VEG

-

5 SmartPoint­s per serving Serves 4

600g butternut squash, peeled, deseeded and cut into chunks 2 fennel bulbs, trimmed and sliced 2 red onions, sliced 2 garlic cloves, unpeeled 1 tbsp olive oil ¼ tsp dried chilli flakes Salt and freshly ground black pepper 4 x 165g skinless chicken breast fillets 200g ricotta Zest of 1 lemon 4 sprigs fresh thyme, leaves picked Calorie-controlled cooking spray 90ml balsamic vinegar PREHEAT the oven to 200c, fan 180c, gas 6. Put the squash, fennel, onions and garlic in a large roasting tin. Drizzle the oil over it and sprinkle chilli flakes on. Season well with salt and freshly ground black pepper and roast for 40 minutes until golden and tender. Meanwhile, put the chicken between two sheets of clingfilm and flatten with a rolling pin to a thickness of 5mm. Mix the ricotta with the lemon zest and thyme. Season well and spread over the chicken. Roll tightly into sausage shapes. Mist a large frying pan with cooking spray. Over a medium-high heat, seal the chicken until just golden. Transfer to a roasting tin lined with a double length of foil. Fold the foil to create a parcel and bake for 25 minutes. Meanwhile, bring balsamic vinegar to the boil in a pan. Cook for 2-3 minutes until syrupy, then remove from heat. When the vegetables are cooked, remove from the oven. Squeeze the roasted garlic flesh from the skins and toss through the vegetables with the balsamic syrup. Cut the chicken into thick slices and serve with the vegetables.

 ??  ??

Newspapers in English

Newspapers from United Kingdom