All Natural|Gluten Free|Local Canadian Ingredients

Spinach Stuffed Chicken Breast with Pepper Olive Antipasto served over Rosemary Roasted Baby Potatoes

Spinach Stuffed Chicken Breast with Pepper Olive Antipasto served over Rosemary Roasted Baby Potatoes

Instructions:

  1. Preheat oven to 200C (392F). Scrub potatoes and cut into quarters (not peeled). 
  2. Toss with oil and rosemary and spread in single layer in baking dish. Wash and remove stems from spinach. Bake for 45 minutes.
  3. Wash and remove stems from spinach. Chop, cook and drain spinach. Set aside to cool. Beat egg and mix ricotta, grated Parmesan cheese, crumbled bacon and cooked spinach.
  4. Cut a pocket into the chicken breast and fill with mixture. Fold back pocket and insert toothpicks to keep the pocket closed.
  5. Heat lightly oiled skillet and sear chicken on all sides. Remove toothpicks and place in baking dish. In preheated 200 C oven bake chicken for 15-20 minutes.
  6. Plate potatoes and place chicken breast on top. Cover chicken breast with heaping spoonful of ROOTHAM ZESTY 4 PEPPER OLIVE ANTIPASTO.

Suggested Wine Pairing - Unoaked Chardonnay