Serves: 4
POINTS per Serve: 4
Core: YES
Prep Time: 10 mins
Cooking Time: 10 mins
Ingredients
4 (560g) small chicken breast fillets, skin removed
150g low-fat fresh ricotta
2 toatoes, coarsley chopped
2 garlic cloves, crushed
mixed "free" salad
lemon wedges to serve
How To:
Cut a lengthways pocket into each chicken breast. Combine the ricotta, tomato and garlic in a bowl. Divide the mixture into 4 and press into the chicken breats. Secure with a toothpick.
Heat a large non-stick frying pan over medium heat. Spray with oil. Add chicken and cook for 4 minutes each side or until cooked through. Set aside for 5 minutes. Use a sharp knife to cut into 2cm-thick slices.
Arrange salad on serving plates. Top with chicken. Serve with lemon wedge.
**SWAP: Cottage Cheese can be substituted for ricotta.
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