eCook Meal
Ricotta-Stuffed Chicken Breast
with sun-dried tomatoes, a red quinoa salad & Dijon dressing
Juicy baked chicken, infused with the refreshing flavours of a creamy ricotta and sun-dried tomato stuffing. With a jumble of roast chickpeas and tomatoes, parsley, and quinoa for wholehearted Mediterranean nourishment.
Serving guide
Choose your portion size.
SPICY ROAST Chickpeas
Preheat the oven to 200°C. Place the drained Chickpeas in a deep roasting tray. Coat in oil, seasoning, and the Spanish Rub to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy.
RUBY RED QUINOA
Rinse the quinoa and place in a pot. Submerge in 300ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
PREP THE CHICKY
In a bowl, mix the reserved sun-dried Tomato oil with the ricotta until well combined. Mix in the chopped sun-dried tomatoes and some seasoning. Pat the Chicken breast dry with paper towel and place on a chopping board. Where the flesh is thicker, make a small, horizontal incision along the side. Using your fingers or a knife, gently pull the flesh apart to make a little pocket for the stuffing.
INFUSE THE CHICKY
Transfer the breast to a lightly greased baking tray and stuff the pocket with ricotta filling – don't worry if it spills out. Scatter the rinsed baby tomatoes around it, drizzle over some oil, and season. Bake in the oven for 20 minutes until the Chicken is cooked through and the tomatoes are blistered.
HEARTY QUINOA SALAD
Combine the Dijon dressing with the juice of 1 Lemon wedge and season to taste. When the Chickpeas are crispy, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa to the tray. Be careful in case it’s still hot! Add in ¾ of the chopped parsley, some lemon zest to taste, and any leftover ricotta stuffing if you’d like. Toss together with the Dijon dressing to taste. In a bowl, toss the rinsed salad leaves with a drizzle of oil and some seasoning.
LOAD UP & TUCK IN!
Make a bed of jam-packed quinoa and scatter with the roast tomatoes. Place the stuffed Chicken on top and pour over any juices from its tray. Side with the dressed leaves and sprinkle over the remaining chopped parsley and lemon zest to taste. Delish!
SPICY ROAST Chickpeas
Preheat the oven to 200°C. Place the drained Chickpeas in a deep roasting tray. Coat in oil, seasoning, and the Spanish Rub to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy.
RUBY RED QUINOA
Rinse the quinoa and place in a pot. Submerge in 600ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
PREP THE CHICKY
In a bowl, mix the reserved sun-dried Tomato oil with the ricotta until well combined. Mix in the chopped sun-dried tomatoes and some seasoning. Pat the Chicken breasts dry with paper towel and place on a chopping board. Where the flesh is thicker, make a small, horizontal incision along the side of each breast. Using your fingers or a knife, gently pull the flesh apart to make little pockets for the stuffing.
INFUSE THE CHICKY
Transfer the breasts to a lightly greased baking tray and stuff the pockets with ricotta filling – don't worry if it spills out. Scatter the rinsed baby tomatoes around them, drizzle over some oil, and season. Bake in the oven for 20 minutes until the Chicken is cooked through and the tomatoes are blistered.
HEARTY QUINOA SALAD
Combine the Dijon dressing with the juice of 3 Lemon wedges and season to taste. When the Chickpeas are crispy, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa to the tray. Be careful in case it’s still hot! Add in ¾ of the chopped parsley, some lemon zest to taste, and any leftover ricotta stuffing if you’d like. Toss together with the Dijon dressing to taste. In a bowl, toss the rinsed salad leaves with a drizzle of oil and some seasoning.
LOAD UP & TUCK IN!
Make a bed of jam-packed quinoa and scatter with the roast tomatoes. Place the stuffed Chicken on top and pour over any juices from its tray. Side with the dressed leaves and sprinkle over the remaining chopped parsley and lemon zest to taste. Delish!
SPICY ROAST Chickpeas
Preheat the oven to 200°C. Place the drained Chickpeas in a deep roasting tray. Coat in oil, seasoning, and the Spanish Rub to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy.
RUBY RED QUINOA
Rinse the quinoa and place in a pot. Submerge in 600ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
PREP THE CHICKY
In a bowl, mix the reserved sun-dried Tomato oil with the ricotta until well combined. Mix in the chopped sun-dried tomatoes and some seasoning. Pat the Chicken breasts dry with paper towel and place on a chopping board. Where the flesh is thicker, make a small, horizontal incision along the side of each breast. Using your fingers or a knife, gently pull the flesh apart to make little pockets for the stuffing.
INFUSE THE CHICKY
Transfer the breasts to a lightly greased baking tray and stuff the pockets with ricotta filling – don't worry if it spills out. Scatter the rinsed baby tomatoes around them, drizzle over some oil, and season. Bake in the oven for 20 minutes until the Chicken is cooked through and the tomatoes are blistered.
HEARTY QUINOA SALAD
Combine the Dijon dressing with the juice of 3 Lemon wedges and season to taste. When the Chickpeas are crispy, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa to the tray. Be careful in case it’s still hot! Add in ¾ of the chopped parsley, some lemon zest to taste, and any leftover ricotta stuffing if you’d like. Toss together with the Dijon dressing to taste. In a bowl, toss the rinsed salad leaves with a drizzle of oil and some seasoning.
LOAD UP & TUCK IN!
Make a bed of jam-packed quinoa and scatter with the roast tomatoes. Place the stuffed Chicken on top and pour over any juices from its tray. Side with the dressed leaves and sprinkle over the remaining chopped parsley and lemon zest to taste. Delish!
SPICY ROAST Chickpeas
Preheat the oven to 200°C. Place the drained Chickpeas in a deep roasting tray. Coat in oil, seasoning, and the Spanish Rub to taste. Spread out in a single layer and roast in the hot oven for 30-35 minutes until crispy.
RUBY RED QUINOA
Rinse the quinoa and place in a pot. Submerge in 1,2L of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
PREP THE CHICKY
In a bowl, mix the reserved sun-dried Tomato oil with the ricotta until well combined. Mix in the chopped sun-dried tomatoes and some seasoning. Pat the Chicken breasts dry with paper towel and place on a chopping board. Where the flesh is thicker, make a small, horizontal incision along the side of each breast. Using your fingers or a knife, gently pull the flesh apart to make little pockets for the stuffing.
INFUSE THE CHICKY
Transfer the breasts to a lightly greased baking tray and stuff the pockets with ricotta filling – don't worry if it spills out. Scatter the rinsed baby tomatoes around them, drizzle over some oil, and season. Bake in the oven for 20 minutes until the Chicken is cooked through and the tomatoes are blistered.
HEARTY QUINOA SALAD
Combine the Dijon dressing with the juice of 6 Lemon wedges and season to taste. When the Chickpeas are crispy, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa to the tray. Be careful in case it’s still hot! Add in ¾ of the chopped parsley, some lemon zest to taste, and any leftover ricotta stuffing if you’d like. Toss together with the Dijon dressing to taste. In a bowl, toss the rinsed salad leaves with a drizzle of oil and some seasoning.
LOAD UP & TUCK IN!
Make a bed of jam-packed quinoa and scatter with the roast tomatoes. Place the stuffed Chicken on top and pour over any juices from its tray. Side with the dressed leaves and sprinkle over the remaining chopped parsley and lemon zest to taste. Delish!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R145.78
for 4 servings · R36.44 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Ricotta Cheese needs 200 gRicotta Cheese Avg 250 g 250 g at R46.75 · 80% of packR37.40
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Chickpeas needs 480 gChickpeas in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
-
Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
-
Sun-dried Tomatoes needs 100 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 7% of packR3.00
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Fresh Parsley needs 8 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 5% of packR3.04
Not in the Woolies basket — source these elsewhere:
- Dijon Dressing
- NOMU Spanish Rub
- Red Quinoa
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ricotta-Stuffed Chicken Breast?
The preparation time for Ricotta-Stuffed Chicken Breast with sun-dried tomatoes, a red quinoa salad & Dijon dressing is between 20 and 30 minutes.
What is the total time required to make Ricotta-Stuffed Chicken Breast with sun-dried tomatoes, a red quinoa salad & Dijon dressing?
The total time required to make Ricotta-Stuffed Chicken Breast with sun-dried tomatoes, a red quinoa salad & Dijon dressing is between 35 and 45 minutes.
How many servings does Ricotta-Stuffed Chicken Breast provide?
4 servings
What are the main ingredients in Ricotta-Stuffed Chicken Breast?
Baby Tomato, Chicken, Chicken Breast, Chickpeas, Dijon Dressing, Lemon, NOMU Spanish Rub, Parsley, Red Quinoa, Ricotta Cheese, Salad Leaves, Tomato
What is the nutritional information of Ricotta-Stuffed Chicken Breast?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Ricotta-Stuffed Chicken Breast?
PREP THE CHICKY: In a bowl, mix the reserved sun-dried tomato oil with the ricotta until well combined. Mix in the chopped sun-dried tomatoes and some seasoning. Pat the chicken breasts dry with paper towel and place on a chopping board. Where the flesh is thicker, make a small, horizontal incision along the side of each breast. Using your fingers or a knife, gently pull the flesh apart to make little pockets for the stuffing. RUBY RED QUINOA: Rinse the quinoa and place in a pot. Submerge in 600ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes. HEARTY QUINOA SALAD: Combine the Dijon dressing with the juice of 3 lemon wedges and season to taste. When the chickpeas are crispy, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa to the tray. Be careful in case it’s still hot! Add in ¾ of the chopped parsley, some lemon zest to taste, and any leftover ricotta stuffing if you’d like. Toss together with the Dijon dressing to taste. In a bowl, toss the rinsed salad leaves with a drizzle of oil and some seasoning. LOAD UP & TUCK IN!: Make a bed of jam-packed quinoa and scatter with the roast tomatoes. Place the stuffed chicken on top and pour over any juices from its tray. Side with the dressed leaves and sprinkle over the remaining chopped parsley and lemon zest to taste. Delish! INFUSE THE CHICKY: Transfer the breasts to a lightly greased baking tray and stuff the pockets with ricotta filling – don't worry if it spills out. Scatter the rinsed baby tomatoes around them, drizzle over some oil, and season. Bake in the oven for 20 minutes until the chicken is cooked through and the tomatoes are blistered. SPICY ROAST CHICKPEAS: Preheat the oven to 200°C. Place the drained chickpeas in a deep roasting tray. Coat in oil, seasoning, and the Spanish Rub to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy.
What should be prepared from my kitchen to make Ricotta-Stuffed Chicken Breast?
Baby Tomato, Chicken, Chicken Breast, Chickpeas, Dijon Dressing, Lemon, NOMU Spanish Rub, Parsley, Red Quinoa, Ricotta Cheese, Salad Leaves, Tomato
How many calories does Ricotta-Stuffed Chicken Breast have?
calories
How much fat content does Ricotta-Stuffed Chicken Breast have?
grams