This meal went down a treat with the SA family-perfect winter warmer with all of our favourite ingredients!
INGREDIENTS:
🔸1kg chicken breasts (3-4)
🔸 1 large bag of baby spinach
🔸 6 tbsp ricotta
🔸 Grated cheddar (around 4 tbsp)
🔸 400g chestnut mushrooms
🔸 2 tbsp butter
🔸 Double cream (284ml)
🔸 1 cup vegetable stock
🔸 1 cup of water mixed with 3 tsp cornflour
🔸 Paprika, salt and pepper for seasoning
STEPS:
- Heat oven to 200 degrees Celsius. Put a splash of oil in a pan and cook spinach for around 5 minutes till wilted
- Add ricotta and stir for a further minute. Allow to cool
- Cut slots down the sides of the chicken breasts (ideally only 75% down). Stuff spinach and ricotta mixture into chicken breasts. Add a little grated cheddar on top of this mixture
- Season chicken with some salt and pepper. I added a dusting of paprika too
- Bake in the oven for around 25 minutes, till the chicken is cooked and the cheese has melted
CREAMY MUSHROOM SAUCE:
- Cut the mushrooms up into thin slices. Add 2 tbsp butter to a pan, heat, and then cook the mushrooms till golden brown. Add some salt and pepper at this stage
- Pour in the vegetable stock and cook for a further 5 minutes
- Add cream and simmer for 5-10 minutes
- We added further cornflour to thicken. Simmer till sauce has thickened adequately
- Finally plate up your chicken and pour your creamy mushroom sauce on top....and voila, enjoy!