Chicken Stuffed With Spinach & Ricotta

1. Heat oven to 200C/180C fan/gas 6. 

2. Put the spinach in a large colander and pour over 1-2 kettles of boiling water to wilt. 

3. Allow to drain for a few mins, then squeeze out as much excess water as possible. 

4. Chop the Spinach, then put in a bowl and beat in the ricotta, lemon zest and season with salt & black pepper

5. Use a sharp knife and cut a slit into the side of each chicken breast.

6. Use your fingers to make a little pocket. 

7. Spoon the mixture into the chicken breasts. 

8. Rub with 2 tsp (1tsp per breast) of the oil and press the breadcrumbs on top, then place the chicken in a roasting tin.

9. Place the vegetables around the Chicken and drizzle the olive oil over the veggies and season them with salt & pepper. 

10. Bake the Chicken and veggies for 30 - 35 minutes, stirring the veg once. 

11. Remove when the chicken is cooked through and the breadcrumbs are golden.

12. Place the chicken onto a plate.

13. Put the veggies into a bowl, then remove the softened garlic from the vegetables and mash it with the lemon juice in another smaller bowl. 

14. Now stir the lemon juice in with the roasted veggies.

15. Place the veggies on the plate with the chicken and enjoy.