Spinach & Ricotta Chicken

Spinach & Ricotta Chicken

Serves 5

Made this the other night after watching the Food Network for 3 hours!! 

250g tub ricotta (less than 1 hexa per serve) 
200g bag spinach leaves
5 smoked rashers, all fat removed and cut into chunks
2 garlic cloves 
5 chicken breasts, flattened
Frylite - 1 cal per spray
500g Baby potatoes
Salt and pepper 

Fry off bacon in a few spritzes of Frylite, add garlic and spinach. 
When spinach has reduced and bacon is cooked through, remove and add to mixing bowl with ricotta. Season with s&p.
Spoon mix onto centre of each chicken breast and fold corners up like a parcel (I secured mine with a toothpick just in case!)
Place on tray lined with baking paper and bake for 25 mins at 200C.

For the potatoes, par-boil for 10 mins, remove and drain. 
Place on baking tray lined with foil, spray with Frylite and season with s&p (makes the skins lovely and crispy too!)
Bake with chicken for 20 mins at 200C.

I served mine with a big salad - mixed leaves, peppers, cherry tomatoes and onion.

Absolutely delish and syn free if using ricotta as Hexa!