Ricotta chicken with polenta

Recipe: Ricotta chicken with polenta


  • 160g (2/3 cup) low-fat fresh ricotta
  • 70g (1/3 cup) fat-free semi-dried tomatoes, coarsely chopped
  • 2 tbs chopped fresh basil
  • 4 (about 150g each) single chicken breast fillets
  • Olive oil spray
  • 150g baby spinach leaves
  • Soft polenta
  • 500ml (2 cups) skim milk
  • 500ml (2 cups) water
  • 170g (1 cup) instant polenta


  1. Preheat oven to 200°C. Combine the ricotta, semi-dried tomato and basil in a small bowl. Season with pepper.
  2. Cut a horizontal slit in the thickest part of each chicken breast to create a pocket. Divide ricotta mixture among the pockets. Use toothpicks to secure.
  3. Heat a non-stick frying pan over high heat. Spray with olive oil spray. Add the chicken and cook for 2 minutes each side. Transfer to a baking tray. Bake for 12 minutes or until the chicken is cooked.
  4. Meanwhile, to make the polenta, bring the milk and water to the boil in a large saucepan over high heat. Reduce heat to low. Add the polenta in a thin, steady stream, stirring constantly. Cook, stirring, for 6 minutes or until mixture thickens. Remove from heat. Season with pepper.
  5. Heat a large non-stick frying pan over medium heat. Spray lightly with olive oil spray. Add the spinach and cook, stirring occasionally, for 2 minutes or until the spinach just wilts.
  6. Cut the chicken diagonally into slices. Divide the polenta among serving plates. Top with spinach and chicken to serve.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)