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spinach & ricotta chicken involtini with polenta

3.7

(4)

www.taste.com.au
Your Recipes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 4

Cost: $8.77 /serving

Ingredients

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Instructions

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Step 1

Place spinach in a heatproof bowl. Cover with boiling water. Set aside for 30 seconds to blanch. Refresh under cold running water. Drain. Squeeze out excess liquid. Finely chop. Place in a bowl. Stir in the ricotta and nutmeg. Season with pepper.

Step 2

Place 1 piece of chicken between 2 sheets of non-stick baking paper. Use a meat mallet or rolling pin to pound the chicken until about 5mm thick. Repeat with remaining chicken. Place one-eighth of the spinach mixture in the centre of 1 chicken piece and roll up to enclose. Use a toothpick to secure. Repeat with remaining chicken and spinach mixture.

Step 3

Heat a large non-stick frying pan over medium heat. Spray with olive oil spray. Add the onion. Cook, stirring, for 5 minutes or until soft. Add the tomato, 125ml (1/2 cup) of water and the capers. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes. Add the chicken. Simmer, turning once, for 8 minutes or until chicken is cooked through.

Step 4

Meanwhile, bring the milk and remaining water to the boil in a saucepan. Reduce heat to low. Gradually add polenta in a thin steady stream, stirring constantly with a wooden spoon. Cook, stirring, for 6 minutes or until the mixture thickens.

Step 5

Sprinkle the chicken with parsley. Serve with polenta.

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