Ricotta-stuffed chicken rolls
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These ricotta-stuffed chicken rolls are easy to make, are super tasty, and are made with affordable ingredients! So it should tick all of your boxes! I’ll be making these over the Christmas break for sure!
Ingredients
Method
Ricotta-stuffed chicken rolls are super tasty and are very filling! Image source: Shutterstock.
Ingredients
- 140g (1 cup) dried cranberries
- 1 1 ⁄2 tbsp olive oil
- 1 small onion, finely chopped
- 120g baby spinach, coarsely chopped
- 200g fresh ricotta
- 2 tbsp panko breadcrumbs
- 1kg Woolworths Cook Boneless Butterflied Chicken Greek Style Lemon & Herb
- 30g butter, melted
- 200g spinach and rocket
- Lemon wedges, to serve
Method
- Place the cranberries in a small bowl and cover with boiling water. Set aside for 30 minutes to soak. Drain.
- Meanwhile, heat oil in a frying pan over medium heat. Cook onion, stirring, for 2-3 minutes or until softened. Add spinach. Stir until just wilted and any liquid has evaporated. Set aside until just warm.
- Combine the spinach mixture, ricotta, panko and two-thirds of the drained cranberries in a bowl. Season.
- Preheat the oven to 200C/180C fan force. Place the chicken, skin-side down, between pieces of plastic wrap. Use a meat mallet or rolling pin to flatten until 2cm thick. Discard plastic wrap. Cut chicken in half crossways to form 2 pieces about 18 x 18cm. Spoon ricotta mixture along the centre of each chicken piece. Roll chicken over mixture to enclose. Use unwaxed kitchen string to truss chicken rolls at 3 cm intervals. Season. Wrap in lightly greased foil. Twist ends to seal.
- Place the chicken rolls on a baking tray. Roast for 40 minutes. Carefully unwrap the foil and brush rolls all over with butter. Roast for a further 20 minutes or until golden and cooked through. Cover the tray loosely with foil and set aside for 10 minutes to rest.
- Strain the pan juices into a jug. Use a spoon to skim the excess fat from the surface. Cut the chicken into thick slices (discard string) and arrange on a serving platter with spinach and rocket. Drizzle over pan juices. Scatter over remaining cranberries. Serve with lemon wedges.
