Stuffed Chicken Breast - by BBB trainer Amy Adamson

Serves 2

½ onion, chopped
1 tsp olive oil
1 cup chopped spinach or silverbeet
1 tblsp pine nuts
½ cup ricotta
2 x 150g chicken breast, flattened
½ cup tomato passata
Garden salad

•    Preheat oven to 180°C
•    Heat a non-stick frypan with olive oil over medium heat
•    Add the onion and cook until browned
•    Add the spinach or silverbeet and pine nuts
•    Cook for 1 min or until spinach is wilted and pine nuts are browned
•    Place onion mixture in a bowl and allow to cool slightly
•    Stir in low fat ricotta
•    Place flattened chicken breasts on a work surface
•    Divide stuffing mixture in two and place in the middle of each chicken breast
•    Roll each chicken breast and secure with a toothpick
•    Sear the stuffed chicken breasts in the non-stick frypan
•    Place the stuffed chicken breasts in an oven proof dish
•    Pour over tomato passata
•    Bake in oven for 15-20min or until chicken is cooked through
•    Serve with a garden salad