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.
Spinach & Ricotta Hasselback Chicken
Spinach & Ricotta Hasselback Chicken
with a roasted butternut and couscous salad & mixed nuts
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Tomato Medley
- Butternut
- Cheesy Rub
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Grated Cheddar Cheese
- Mixed Olives
- Nut Mix
- Red Wine Vinegar
- Ricotta Cheese
- Salad Leaves
- Spinach
- Whole Wheat Couscous
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
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.
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, Cheesy Rub, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Grated Cheddar Cheese, 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?
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. 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. YUM: Plate up the hasselback chicken. Side with the couscous salad. Sprinkle over the toasted nut mix. 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.
What should be prepared from my kitchen to make Spinach & Ricotta Hasselback Chicken?
Baby Tomato Medley, Butternut, Cheesy Rub, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Grated Cheddar Cheese, 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
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