4 chicken fillets
250g cut spinach
350g ricotta cheese
¼ cup freshly grated parmesan cheese
16 pieces streaky bacon
¼ tsp garlic salt
2 tsp Italian Spice
¼ tsp pepper Robertson’s
Salt to taste
2 tbsp olive oil
Nutritional Info:
Servings: 4
Total Fat 29 g
Sodium 779 mg
Potassium 465 mg
Total Carbohydrate 6 g
Dietary Fiber 2 g
Sugars 1 g
Protein 52 g
250g cut spinach
350g ricotta cheese
¼ cup freshly grated parmesan cheese
16 pieces streaky bacon
¼ tsp garlic salt
2 tsp Italian Spice
¼ tsp pepper Robertson’s
Salt to taste
2 tbsp olive oil
- Heat the olive oil over medium heat in a pot, add the spinach and fry until wilted. Remove from pot and let it cool down.
- Mix the ricotta, parmesan, spinach, garlic salt, and Italian spice and pepper together. Add salt to taste and stir until blended.
- Butterfly the chicken breast; put it in between two pieces of cling film and pound with a rolling pin or meat mallet until about 1cm thick.
- Divide the ricotta mixture between the fillets and roll into an oblong shape. Put one piece of bacon length wise over the chicken covering the seam of the roll. Roll another 3 pieces across the fillet. Repeat with the rest of the chicken fillet.
- Put the fillets on a lightly oiled baking sheet and bake for 30 to 40 minutes in a 180°C pre-heated oven. The bacon should be crispy and the chicken must still be moist without being pink inside.
Nutritional Info:
Servings: 4
Total Fat 29 g
Sodium 779 mg
Potassium 465 mg
Total Carbohydrate 6 g
Dietary Fiber 2 g
Sugars 1 g
Protein 52 g