Chicken Spinach Ricotta And Hazelnut Balls Recipes

SPINACH RICOTTA CHICKEN BAKE

Steps:

• Preheat the oven to 400 degrees F.
• Coat a 8-by-8 baking dish with olive oil spray.
• Cook chicken in a skillet until just starting to brown.
• Place the spinach in the middle of a clean dishtowel. Fold up the towel over the spinach and wring out as much moisture as possible.
• Place the spinach in a large mixing bowl.
• Add the ricotta, Parmesan, egg whites, garlic powder and nutmeg. Stir well.
• Move spinach mixture to the prepared dish over top of the chicken. With the back of a spoon, spread it out to uniformly fill the dish.
• Bake for 20 minutes, or until is hot throughout and the top begins to brown.
• Let stand for five minutes to slightly cool.
• Place the sauce in sauce pan. Heat until warm.
• Spoon sauce over chicken-spinach-ricotta bake.
• Serve immediately.

SPINACH, RICOTTA & CHICKEN TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the spinach in a large colander and pour over 1-2 kettles of boiling water to wilt. Allow to drain for a few mins, then squeeze out as much excess water as possible. Chop, put in a bowl and beat in the ricotta, lemon zest, nutmeg and plenty of seasoning.
• Using a sharp knife, cut a slit into the side of each chicken breast and use your fingers to make a little pocket. Spoon the mixture into the 4 breasts. Rub with 2 tsp of the oil and press the breadcrumbs on top, then arrange the chicken in a roasting tin.
• Put the vegetables on another tray and drizzle with the remaining oil, and season well. Bake the chicken and veg for around 30 mins, stirring the veg once. Remove when the chicken is cooked through and the breadcrumbs are golden.
• Remove the softened garlic from the vegetables and mash it with the lemon juice, then stir this with the roasted veg and serve with the chicken.

SPINACH RICOTTA-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375ºF (190ºC).
• Stuffing: In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened.
• Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates.
• Let cool completely.
• In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
• Using sharp knife, bone chicken, leaving skin attached.
• Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
• Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly.
• Tuck ends of skin and meat underneath.
• Place on greased rack in foil-lined pan.
• Brush with butter.
• Bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.

CHICKEN SPINACH RICOTTA AND HAZELNUT BALLS

Steps:

• Steam the chicken breast for 30 minutes.
• Remove the middle stem of the spinach, wash and drain.
• Reserve 20 nice looking spinach leaves ( or more if you have small leaves, better than having to go back to the shop like me!) Cook them 30 seconds, 3 or 4 at the time (to avoid them getting damaged) and dress them flat on a plate.
• Cook the rest of spinach in a little water with a lid for 4/5 minutes or until cooked.
• Drain the spinach and chop with a knife.
• Separate the chicken with your hands as much as you can and finish by cutting with a knife.
• Crush the hazelnut in a pestle and mortar.
• Tear the tarragon leaves in pieces.
• Mix all the ingredients above with the ricotta and form balls in any size you like! Small for snacks or starter or bigger for a meal.
• Envelop each ball delicately in a spinach leaf.
• This dish can be prepared in advance as you just need to steam the chicken balls for 3 minutes. Finish with a few sesame seeds on the top.
• I serve this dish with rice.
• The possibilities are endless, you can even use blue cheese mixed with a little ricotta, if you like.
• Bon Appetit!