Free Cooking Recipes

A very pretty dish, fresh with the vibrant colors of the tomato sauce and spinach filling. Accompany with a salad and new potatoes.

SERVES 6

6 boneless chicken breasts, skinned
(approx. 175g/6 oz each)
500 g/1 lb fresh spinach
175 g/6 oz ricotta cheese
1/4 cup/50 g/2 oz pinenuts
salt and freshly ground black pepper
1/4 cups/300 m1/1/2 pt chicken stock (broth)
SAUCES
500 g/1 lb fresh tomatoes. skinned
15 ml/1 tbsp sunflower oil
1 small onion, diced
15 ml/1 tbsp tomato puree (paste)
5 ml/1 tsp caster (line) sugar
salt and freshly ground black pepper
30 m1/2 tbsp chopped fresh basil
GARNISH
fresh basil leaves
Oven temperature: 200 °C/400 °F/Gas 6

Directions:

1. Flatten each chicken breast, in turn, by beating between 2 pieces of damp greaseproof paper with a rolling pin.
2. Remove the spinach leaves from the main stalk and wash well. Shake well, put in a large dry pan and cook until wilted and reduced in volume. Drain, squeezing well to remove excess liquid. Chop finely.
3. Mix together the spinach, ricotta, pinenuts and seasoning. Divide the filling between the breasts and spread over each, leaving I cm (1/2 in) gap on one long edge. Roll up each ‘roulade’ starting with the opposite edge, and secure loosely with strong cotton or fine string. Wrap each breast in a piece of foil and lay in an ovenproof dish.
4. Pour in the stock (broth) and poach gently for 30 minutes, or until the chicken is cooked through.
5. Meanwhile make the sauce. Chop the tomatoes roughly. Heat the oil and sugar and seasoning. Simmer for 30 minutes.
6. Liquidize until smooth. Check the seasoning, then stir in the chopped basil. Keep warm until required, then divide between 6 warm plates.
7. To serve, remove the chicken, each breast cut into neat slices and arrange on top of the sauce on each plate. Garnish with fresh basil leaves.