eCook Meal
Spinach & Ricotta Hasselback Chicken
with a roasted butternut and couscous salad & mixed nuts
This bound-to-be-a-classic features a chicken breast that is hasselbacked and stuffed with spinach & ricotta, then sprinkled with a grated Italian-style cheese crumb. Served with a roasted butternut couscous salad that brings a nutty, sweet taste to the table.
Serving guide
Choose your portion size.
GO
Preheat the oven to 200°C. Boil the kettle. Place the Butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through, shifting halfway. Using a bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Fluff up with the fork.
PREP
Place the nut mix in a pan over medium heat. Toast for 3-5 minutes until brown. Remove from the pan and roughly chop. Set aside. In a small bowl, combine the cheesy rub, the grated cheddar cheese and seasoning.
STUFFING
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the rinsed Spinach and sautée for 1-2 minutes or until wilted and all the excess liquid has evaporated. Remove from the pan and roughly chop. Place in a bowl along with the ricotta and seasoning. Mix until combined.
CHICKY
Pat the Chicken breast dry with paper towel and place on a chopping board. Using a knife, make little pockets for the stuffing by cutting 3 or 4 horizontal incisions along the width of the breast, about one finger apart. (Don’t cut all the way through!) Season and coat in oil. Fill each incision with about 1 tsp of the ricotta mix – don't worry if it spills out.
BAKE
When the Butternut has been roasting for 10 minutes, pop the hasselback chicken on the roasting tray with the butternut. Roast for the remaining time until cooked through. When the chicken has 10 minutes remaining, sprinkle the cheesy crumb over the chicken and put the oven on to grill setting or the highest temperature for the final 5 minutes.
SALAD
Drain and halve the mixed olives. In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Add the shredded salad leaves, the couscous, the roasted Butternut, the halved olives, and the halved baby tomatoes. Toss until combined and set aside.
YUM
Plate up the hasselback Chicken. Side with the couscous salad. Sprinkle over the toasted nut mix.
GO
Preheat the oven to 200°C. Boil the kettle. Place the Butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. Using a bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Fluff up with the fork.
PREP
Place the nut mix in a pan over medium heat. Toast for 3-5 minutes until brown. Remove from the pan and roughly chop. Set aside. In a small bowl, combine the cheesy rub, the grated cheddar cheese and seasoning.
STUFFING
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the rinsed Spinach and sautée for 1-2 minutes or until wilted and all the excess liquid has evaporated. Remove from the pan and roughly chop. Place in a bowl along with the ricotta and seasoning. Mix until combined.
CHICKY
Pat the Chicken breasts dry with paper towel and place on a chopping board. Using a knife, make little pockets for the stuffing by cutting 3 or 4 horizontal incisions along the width of the breast, about one finger apart. (Don’t cut all the way through!) Season and coat in oil. Fill each incision with about 1 tsp of the ricotta mix – don't worry if it spills out.
BAKE
When the Butternut has been roasting for 10 minutes, pop the hasselback chicken on the roasting tray with the butternut. Roast for the remaining time until cooked through. When the chicken has 10 minutes remaining, sprinkle the cheesy crumb over the chicken and put the oven on to grill setting or the highest temperature for the final 5 minutes.
SALAD
Drain and halve the mixed olives. In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Add the shredded salad leaves, the couscous, the roasted Butternut, the halved olives, and the halved baby tomatoes. Toss until combined and set aside.
YUM
Plate up the hasselback Chicken. Side with the couscous salad. Sprinkle over the toasted nut mix.
GO
Preheat the oven to 200°C. Boil the kettle. Place the Butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway. Using a bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Fluff up with the fork.
PREP
Place the nut mix in a pan over medium heat. Toast for 3-5 minutes until brown. Remove from the pan and roughly chop. Set aside. In a small bowl, combine the cheesy rub, the grated cheddar cheese and seasoning.
STUFFING
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the rinsed Spinach and sautée for 2-3 minutes or until wilted and all the excess liquid has evaporated. Remove from the pan and roughly chop. Place in a bowl along with the ricotta and seasoning. Mix until combined.
CHICKY
Pat the Chicken breasts dry with paper towel and place on a chopping board. Using a knife, make little pockets for the stuffing by cutting 3 or 4 horizontal incisions along the width of the breast, about one finger apart. (Don’t cut all the way through!) Season and coat in oil. Fill each incision with about 1 tsp of the ricotta mix – don't worry if it spills out.
BAKE
When the Butternut has been roasting for 10 minutes, pop the hasselback chicken on the roasting tray with the butternut. You may need to use a separate tray. Roast for the remaining time until cooked through. When the chicken has 10 minutes remaining, sprinkle the cheesy crumb over the chicken and put the oven on to grill setting or the highest temperature for the final 5 minutes.
SALAD
Drain and halve the mixed olives. In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Add the shredded salad leaves, the couscous, the roasted Butternut, the halved olives, and the halved baby tomatoes. Toss until combined and set aside.
YUM
Plate up the hasselback Chicken. Side with the couscous salad. Sprinkle over the toasted nut mix.
GO
Preheat the oven to 200°C. Boil the kettle. Place the Butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway. Using a bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Fluff up with the fork.
PREP
Place the nut mix in a pan over medium heat. Toast for 3-5 minutes until brown. Remove from the pan and roughly chop. Set aside. In a small bowl, combine the cheesy rub, the grated cheddar cheese and seasoning.
STUFFING
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the rinsed Spinach and sautée for 2-3 minutes or until wilted and all the excess liquid has evaporated. Remove from the pan and roughly chop. Place in a bowl along with the ricotta and seasoning. Mix until combined.
CHICKY
Pat the Chicken breasts dry with paper towel and place on a chopping board. Using a knife, make little pockets for the stuffing by cutting 3 or 4 horizontal incisions along the width of the breast, about one finger apart. (Don’t cut all the way through!) Season and coat in oil. Fill each incision with about 1 tsp of the ricotta mix – don't worry if it spills out.
BAKE
When the Butternut has been roasting for 10 minutes, pop the hasselback chicken on the roasting tray with the butternut. You may need to use a separate tray. Roast for the remaining time until cooked through. When the chicken has 10 minutes remaining, sprinkle the cheesy crumb over the chicken and put the oven on to grill setting or the highest temperature for the final 5 minutes.
SALAD
Drain and halve the mixed olives. In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Add the shredded salad leaves, the couscous, the roasted Butternut, the halved olives, and the halved baby tomatoes. Toss until combined and set aside.
YUM
Plate up the hasselback Chicken. Side with the couscous salad. Sprinkle over the toasted nut mix.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R184.84
for 4 servings · R46.21 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Grated Cheddar Cheese needs 125 gBulk Cheddar Cheese 850 g 850 g at R169.99 · 15% of packR25.00
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
-
Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
-
Red Wine Vinegar needs 60 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
-
Nut Mix needs 80 gLuxury Fruit and Nut Mix 100 g 100 g at R64.99 · 80% of packR51.99
-
Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Ricotta Cheese needs 160 gRicotta Cheese Avg 250 g 250 g at R46.75 · 64% of packR29.92
Not in the Woolies basket — source these elsewhere:
- Cheesy Rub
- Baby Tomato Medley
- Whole Wheat Couscous
- Mixed Olives
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Spinach & Ricotta Hasselback Chicken?
The preparation time for Spinach & Ricotta Hasselback Chicken with a roasted butternut and couscous salad & mixed nuts is between 25 and 40 minutes.
What is the total time required to make Spinach & Ricotta Hasselback Chicken with a roasted butternut and couscous salad & mixed nuts?
The total time required to make Spinach & Ricotta Hasselback Chicken with a roasted butternut and couscous salad & mixed nuts is between 40 and 55 minutes.
How many servings does Spinach & Ricotta Hasselback Chicken provide?
4 servings
What are the main ingredients in Spinach & Ricotta Hasselback Chicken?
Baby Tomato Medley, Butternut, Cheddar Cheese, Cheesy Rub, Chicken, Chicken Breast, Mixed Olives, Nut Mix, Red Wine Vinegar, Ricotta Cheese, Salad Leaves, Spinach, Whole Wheat Couscous
What is the nutritional information of Spinach & Ricotta Hasselback Chicken?
Calories: 1001, Carbs: 77 grams, Fat: grams, Protein: 69.5 grams, Sugar: 13.4 grams, Salt: 1151 grams
How do I prepare Spinach & Ricotta Hasselback Chicken?
GO: Preheat the oven to 200°C. Boil the kettle. Place the butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. Using a bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Fluff up with the fork. BAKE: When the butternut has been roasting for 10 minutes, pop the hasselback chicken on the roasting tray with the butternut. Roast for the remaining time until cooked through. When the chicken has 10 minutes remaining, sprinkle the cheesy crumb over the chicken and put the oven on to grill setting or the highest temperature for the final 5 minutes. YUM: Plate up the hasselback chicken. Side with the couscous salad. Sprinkle over the toasted nut mix. CHICKY: Pat the chicken breasts dry with paper towel and place on a chopping board. Using a knife, make little pockets for the stuffing by cutting 3 or 4 horizontal incisions along the width of the breast, about one finger apart. (Don’t cut all the way through!) Season and coat in oil. Fill each incision with about 1 tsp of the ricotta mix – don't worry if it spills out. SALAD: Drain and halve the mixed olives. In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Add the shredded salad leaves, the couscous, the roasted butternut, the halved olives, and the halved baby tomatoes. Toss until combined and set aside. PREP: Place the nut mix in a pan over medium heat. Toast for 3-5 minutes until brown. Remove from the pan and roughly chop. Set aside. In a small bowl, combine the cheesy rub, the grated cheddar cheese and seasoning. STUFFING: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the rinsed spinach and sautée for 1-2 minutes or until wilted and all the excess liquid has evaporated. Remove from the pan and roughly chop. Place in a bowl along with the ricotta and seasoning. Mix until combined.
What should be prepared from my kitchen to make Spinach & Ricotta Hasselback Chicken?
Baby Tomato Medley, Butternut, Cheddar Cheese, Cheesy Rub, Chicken, Chicken Breast, Mixed Olives, Nut Mix, Red Wine Vinegar, Ricotta Cheese, Salad Leaves, Spinach, Whole Wheat Couscous
How many calories does Spinach & Ricotta Hasselback Chicken have?
1001 calories
How much fat content does Spinach & Ricotta Hasselback Chicken have?
grams