Chicken Kiev with Spinach and Ricotta 

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Jane Barne’s ‘renovation’ of an old favourite – the yummy spinach and ricotta filling offers a much healthier alternative to garlic butter. This is from Jane's book, Recipe Renovations.

Ingredients:

4 skinless chicken breasts

2 Tbsp ricotta cheese

225 g frozen spinach, defrosted and drained

2 cloves garlic, crushed

2 Tbsp finely chopped chives

1 Tbsp finely chopped parsley

2 Tbsp plain flour seasoned with freshly ground pepper (for coating rolled chicken)

1 egg, beaten

1 cup fresh, wholemeal breadcrumbs

Directions:

Place each chicken breast between two sheets of plastic wrap and, using a mallet or the end of an empty wine bottle, pound until thin then set aside.

Mash ricotta with spinach, garlic, chives and parsley. Divide mixture into four even portions.

Place a portion of ricotta mixture at one end of each flattened chicken breast then fold chicken flesh over filling and roll up to enclose. If required, secure with skewer (this should not be necessary).

Coat each rolled breast first in flour, then egg and then breadcrumbs, pressing coasting well onto surface.

Refrigerate for at least two hours.

Heat oven to 200°C. Place Kievs on oven tray covered with baking paper and apply a little olive oil spray to each one. Bake until crumbs are golden but not overcooked.

Remove and rest for ten minutes until serving on a bed of couscous or mashed sweet potato, accompanied by green beans and carrot straws.

Author:

Jane Barnes

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