Ricotta chicken with polenta

Tasteful Ricotta chicken with polenta Recipe

Soft polenta makes a lovely base for juicy chicken breasts with creamy ricotta stuffing.
Ricotta chicken with polenta
Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 4 person.


  • 160g (2/3 cup) low-fat fresh ricotta

  • 70g (1/3 cup) fat-free semi-dried tomatoes, coarsely chopped

  • 2 tablespoons chopped fresh basil

  • 4 (about 150g each) single chicken breast fillets

  • Olive oil spray

  • 150g baby spinach leaves

Soft polenta

  • 500ml (2 cups) skim milk

  • 500ml (2 cups) water

  • 170g (1 cup) instant polenta


  • Step 1

    Preheat oven to 200°C. Combine the ricotta, semi-dried tomato and basil in a small bowl. Season with pepper.

  • Step 2

    Cut a horizontal slit in the thickest part of each chicken breast to create a pocket. Divide ricotta mixture among the pockets. Use toothpicks to secure.

  • Step 3

    Heat a non-stick frying pan over high heat. Spray with olive oil spray. Add the chicken and cook for 2 minutes each side. Transfer to a baking tray. Bake for 12 minutes or until the chicken is cooked.

  • Step 4

    Meanwhile, to make the polenta, bring the milk and water to the boil in a large saucepan over high heat. Reduce heat to low. Add the polenta in a thin, steady stream, stirring constantly. Cook, stirring, for 6 minutes or until mixture thickens. Remove from heat. Season with pepper.

  • Step 5

    Heat a large non-stick frying pan over medium heat. Spray lightly with olive oil spray. Add the spinach and cook, stirring occasionally, for 2 minutes or until the spinach just wilts.

  • Step 6

    Cut the chicken diagonally into slices. Divide the polenta among serving plates. Top with spinach and chicken to serve.

User Review
0 (0 votes)