- 3 x bags baby spinach
- 4 tbsp ricotta
Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- a few grinds of nutmeg
- 4 skinless chicken breast
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g fresh breadcrumb, seasoned
- 3 courgette, cut into batons
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 2 pepper, sliced
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 2 red onion, cut into wedges, roots intact
- 250g vine cherry tomato
- 4 garlic clove
Heat oven to 200C/180C fan/gas 6. Put the spinach in a large colander and pour over 1-2 kettles of boiling water to wilt. Allow to drain for a few mins, then squeeze out as much excess water as possible. Chop, put in a bowl and beat in the ricotta, lemon zest, nutmeg and plenty of seasoning.
Using a sharp knife, cut a slit into the side of each chicken breast and use your fingers to make a little pocket. Spoon the mixture into the 4 breasts. Rub with 2 tsp of the oil and press the breadcrumbs on top, then arrange the chicken in a roasting tin.
Put the vegetables on another tray and drizzle with the remaining oil, and season well. Bake the chicken and veg for around 30 mins, stirring the veg once. Remove when the chicken is cooked through and the breadcrumbs are golden.
Remove the softened garlic from the vegetables and mash it with the lemon juice, then stir this with the roasted veg and serve with the chicken.