Chicken Breast With Spinach


A scrumptious crammed chook breast recipe with a mouth watering spinach and ricotta filling.


  • 500g chook breast, flattened Chicken
  • 2-2 tablespoons yoghurt
  • 1-1 teaspoon beaten garlic and ginger
  • 2 finely chopped chillies
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-1 teaspoon chopped coriander
  • Olive oil spray


  • 1-1 cup finely chopped onion and tomatoes
  • 1 cup crumbled low fats ricotta cheese
  • 2 tablespoons olive oil
  • 1 small bunch spinach, finely chopped
  • 1/2 teaspoon beaten garlic
  • 1/2 teaspoon dried basil


  1. Marinate Chicken breasts in yoghurt, garlic, ginger, chillies, salt, pepper and coriander for half-hour.
  2. Mix spinach, onion and rocotta cheese together. Place every Chicken breast on a bit of foil, sprayed with olive oil.
  3. Place spinach filling on pinnacle of the Chicken breast, and roll tightly, sealing the foil on each ends. Bake for half-hour withinside the oven.
  4. Make a sauce for the tomatoes, onions, garlic and basil together.
  5. Make couscous as in line with packet instructions, and blend in tomato sauce. Cut chook roll into thick slices and serve with couscous.


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