Ricotta Stuffed Chicken with Spinach & Asparagus

Chicken stuffed with lemony ricotta served with warm spinach and asparagus – completely healthy and divine!


250g asparagus, thinly sliced 150g ricotta

2 tbsp chopped fresh basil

2 spring onions, thinly sliced Zest of 1 lemon

4 x 150g skinless chicken breasts

Olive oil – in a spray bottle

3 tomatoes, diced

2 tbsp snipped fresh chives

250g spinach, trimmed

1 clove garlic, crushed



Makes 4


  1. Preheat the oven to 190°C/fan 170°C/gas 5 and line a large baking tray with baking paper.
  2. Put the asparagus in a small heatproof bowl and just cover with boiling water. Stand for 1 min, then drain.
  3. Put the ricotta, basil, spring onions, lemon zest and 100g of the drained asparagus in a mixing bowl and stir to combine. Season with black pepper.
  4. Cut a deep, horizontal pocket in the thick side of each chicken breast, taking care not to cut all the way through. Stuff each pocket with a quarter of the ricotta mixture and secure with a cocktail stick.
  5. Spray a large non-stick frying pan with a little olive oil and put over a high heat. Add the stuffed chicken breasts and cook for 2 min on each side or until golden. Transfer the chicken to the prepared baking tray and bake for 10–12 min until cooked through.
  6. Meanwhile, clean the frying pan, spray with a little more oil and return to a high heat. Add crushed garlic and sauté the garlic for 1 minute, now add the spinach, tossing for about 2 min or until just wilted.
  7. In a separate bowl, combine the tomatoes, remaining asparagus and chives then add the wilted spinach. The Spinach will warm the salad slightly.
  8. Serve this with the ricotta stuffed chicken and enjoy!