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Baked Chicken with Ricotta and Tomato
30 mins
easy
Ingredients
2 large chicken breasts, halved lengthwise
600g tomato sauce
50g spinach
500g ricotta
50ml chicken stock
150g mozzarella
2 tbs dried oregano
1 tbs garlic powder
1 tbs onion powder
1 tbs smoked paprika
Freshly shaved Parmesan
Method
Blanch spinach for 20–30 seconds, then plunge into iced water. Drain well.
Mix tomato sauce, stock, paprika, oregano and garlic powder in a baking dish.
Add the chicken. Mix spinach with ricotta and spread over the chicken.
Top with mozzarella and a sprinkle of oregano. Bake for 20–25 minutes.
Finish with shaved Parmesan.
