So you have a new baby and cooking lobster tet-a-tet on a Monday night is no longer the priority.
And so you have this dish.
A dish which is simple, healthy and newborn-in-the-house friendly.
We speak from experience!
It isn’t going to set the world on fire though conversely, season well and serve with some steamed green beans and you have a really respectable Monday night dinner on your hands.
And lunch the next day for when the new baby is still at it and lobster tet-a-tet is remains off the menu.
250gm baby spinach
4 tbsp (light) ricotta
Zest and juice of 1 lemon
Three pinches of nutmeg
4 chicken breasts
2 tbsp extra virgin olive oil
50gm fresh breadcrumbs, seasoned
3 zucchini, cut into batons
2 red peppers, seeded and sliced
2 red onions, peeled and cut into wedges
250gm vine cherry tomatoes
4 garlic cloves (left in skin)
Steamed green beans to serve
- Heat the oven to 200c.
- Put the spinach in a large colander and pour over a kettle of boiling water to wilt. Allow to drain for a few minutes and then squeeze out as much 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 pocket. Spoon the spinach mixture into the 4 breasts. Rub with some of the olive oil and press the seasoned breadcrumbs on top. Arrange the chicken in a roasting tin.
- Put the vegetables in another tray baking tin and drizzle with oil and season well.
- Back the chicken and vegetables for 30 – 35 minutes, stirring the vegetables occasionally. Remove once the chicken is cooked through and the breadcrumbs are golden.
- Remove the softened garlic from the vegetables and remove the flesh; mash the flesh with the lemon juice, mix through the roasted vegetables and serve with the chicken and steamed beans.