Serves 4 – 8
Ingredients:
- 8 Chicken Thighs (skinless & boneless)
- 8 Bacon Slices (rindless)
- 1 cup Breadcrumbs
- 250g pkt Frozen Spinach (thawed)
- 250g Ricotta
- 2 tbsp grated Romano Cheese
- 1 Egg (beaten)
- 8 Potatoes
- 1 tbsp Butter
- 50mL Milk
- 2 bunches Asparagus
- 50mL Olive Oil
- Salt & Pepper to taste
Method:
- Preheat oven to 200°C (fan).
- In a bowl add spinach, ricotta, cheese, egg, salt & pepper and mix to combine.
- Spread mixture onto chicken then roll.
- Place bacon slice under chicken and roll around chicken, secure with two toothpicks.
- Roll in breadcrumbs then transfer to lined baking dish.
- Drizzle with oil – cook for 45 minutes to 1 hour.
- Peel and dice potatoes & cook in salted boiling water until tender.
- Drain and return to pan. Add butter and milk, then mash till smooth.
- Cut ends off asparagus and add to salted boiling water and cook for 3 – 4 minutes.
- When chicken is ready, place potato on plate, arrange asparagus on top then chicken wrap onto asparagus.