Ingredients:
- 1 x Chicken Breast Per Person
- Baby Spinach
- Ricotta Cheese
- 1 x tin of organic diced tomatoes
- 1 x onion diced
- Italian Herbs
- Olive Oil
Directions:
1. Pre-heat oven to 200°
2. Flatten Chicken breast with meat mallet
3. Slightly Blanch spinach in fry-pan with a small amount of olive oil
4. Place spinach and Ricotta in a bowl and mix through, then place two tablespoons of mixture onto each chicken breast and roll together (may need toothpicks to hold together).
5. Place in baking dish, pour tinned tomatoes and diced onions over the top of all chicken breasts then sprinkle with Italian Herbs.
6. Cover with foil and bake for 20 mins or until cooked through
Pumpkin and Pine nut Salad
Ingredients:
- Pumpkin diced
- Mixed Lettuce
- Feta diced
- Pine nuts
Dressing
- ¼ cup of Honey
- 2 Tablespoons of Balsamic
- 1 tablespoon of Olive Oil
Directions:
1. Roast Pumpkin
2. Slightly roast Pine Nuts
3. Mix lettuce, feta, pumpkin and pine nuts in a bowel
4. Make honey and balsamic dressing as follows…
- Combine honey, vinegar and oil in a screw top jar. Secure lid and shake to combine. Remove lid. Microwave on HIGH (100%) for 10 seconds or until honey is melted. Replace lid. Shake until well combined and drizzle over salad.
5. ENJOY!
