Chicken & Ricotta Rolls

Now Autum is here, what’s tastier than warm Chicken & Ricotta Rolls.

Just as simple as buying the chicken, ricotta, some spinach leaves, eggplant, paste and chilli. Mix it with the oils, herbs and Whaaala!

Yum!

Tasty, healthy and easy to make. Everyone will enjoy.  

Ingredients

•2 x 80g Chicken breasts

•100g Low fat fresh ricotta cheese

•1 Large baby eggplant, cut in thin slices lengthwise

•¼ Cup spinach or silver beet leaves, finely chopped

•4 Garlic cloves, crushed

•1 Tablespoon basil, finely chopped

•¼ Small red onion, finely chopped

•Salt to taste

•Cracked pepper

•1 – 2 Tablespoons tomato paste

•1 Teaspoon chilli paste (optional)

•Olive oil spray

Method

 1.Place each eggplant slice on a flat plate and spray both sides lightly with olive oil spray, then sprinkle some salt and cracked pepper on top.

2.Place eggplant slices on the grill and grill till just soft.

3.While the eggplant is grilling, place each chicken breast between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to about half centimetre thickness. Careful not to break the chicken. Remove plastic wrap.

4.Pre-heat oven to 180°C.

5.Place each flattened chicken fillet on a flat plate (if they are too large e.g. longer than about 6cm by 15cm, cut in half) separated. Rub each chicken breast with the crushed garlic (only use half of the crushed garlic) and chilli then sprinkle a little salt and cracked pepper.

6.In a bowl add the ricotta, spinach, onion, basil, remaining garlic, salt and pepper, combining well.

7.To each chicken fillet, add 2 slices of eggplant and evenly spread tomato paste on the eggplant.

8.In the centre of the eggplant, add a row of ricotta mix then roll the chicken over.

9.Lightly spray chicken rolls with olive oil spray and place them on a baking tray.

10.Place the tray in the oven and cook on 180°C for 20 minutes.

11.Serve with a drizzle of Tony Ferguson Balsamic Vinegar Salad Dressing on top and a side of grilled vegetables or salad.