Spinach and Ricotta Chicken

Ingredients
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3 Cups of baby Spinach
4 tbsp Ricotta Cheese
1 lemon
1/2 tsp cinnamon
4 Skinless Chicken Breasts
2 tbsp Olive Oil
50g Breadcrumbs
3 Courgettes chopped
2 Peppers, Sliced
2 Onions Sliced
250g Cherry Tomatoes
3 Garlic Cloves
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METHOD
Pre-heat oven to 200C or 180C fan oven
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Put the spinach into a colander then pour boiling water over the spinach until softened. Drain fully, squeezing out any excess water then chop and place into a dish.
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Mix the ricotta, lemon zest, cinnamon and seasoning together. Add in the spinach, spooning it gently through the mixture.
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Using a sharp knife, cut a slice into the side of each chicken breast and use your fingers to make a little pocket. Spoon the mixture into each chicken breast, then add a tiny bit of oil to the top of the chicken breast, adding the breadcrumbs and pressing down. Then place your chicken onto an oven proof dish.
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Place your vegetable onto a roasting dish with the remaining oil and season well. Cook the chicken and vegetables for 30 mins.
Serves 4 to 6 people
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