Ingredients
- 3 large chicken breast fillets
- 4 tablespoon low-fat ricotta
- 4 tablespoon sundried tomato pesto or fresh sun-dried tomatoes
- 1 700 ml jar of tomato passata
- a handful of basil leaves
- 2 tablespoon grated low-fat mozzarella
- 1 tablespoon grated parmesan
- 1 tablespoon lemon zest
Instructions
- Pre-heat the oven to 180C fan-forced.
- Flatten the chicken fillets - place them between two sheets of baking paper and bash with the smooth side of a meat mallet.
- Combine the ricotta and sun-dried tomato pesto and spread it on the rough side of each flattened chicken breast.
- Roll them up tightly.
- Pour ⅔ of the passata into the bottom of a baking dish.
- Place the rolled chicken fillets on top.
- Pour over the rest of the passata and then sprinkle with the cheeses, lemon zest and a little salt and pepper.
- Cook for 30 minutes or until the chicken is cooked through.
- Slice on the diagonal and serve.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
