Chicken breast stuffed with spinach and ricotta with roast carrots

Ingredients

For 1 serving

• Chicken breast140 g
• Spinach80 g
• Ricotta40 g
• Parmigiano Reggiano10 g
• Carrots200 g
• Thymeto taste
• Bread40 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper. Peel the carrots and cut them into sticks about 1 cm thick; toss them with half the oil, the thyme and a pinch of salt.
2. Wash the spinach and wilt it in a frying pan over medium heat, with no extra water, for 2 minutes; let it cool slightly, squeeze it well and chop it.
3. In a bowl mix the spinach with the ricotta, grated Parmigiano Reggiano, salt and black pepper.
4. With a sharp knife cut a pocket into the chicken breast along its long side, without cutting all the way through; fill it with the stuffing, press the edges together and close with one or two toothpicks. Salt the outside and rub it with the remaining oil.
5. Place the chicken in the middle of the tray with the carrots around it and bake for 25 minutes, turning the carrots halfway, until the chicken is golden and its juices run clear when pierced at the thickest part, and the carrots are tender and caramelised at the edges.
6. Rest the chicken for 2 minutes, remove the toothpicks, slice it and serve with the carrots and the bread.