Chicken stuffed with hazelnuts, pecans and basil
Chicken stuffed with hazelnuts, pecans and basil
Ingredients
- 20g chopped hazelnuts, toasted
- 20g chopped pecans, toasted
- 2 tbsp chopped basil
- ⅔ cup low fat ricotta
- ½ tsp lemon pepper
- 4 small chicken breast fillets, trimmed of all fat
- Olive oil spray
- 4 cups salad, to serve
- 4 small oven roasted tomatoes, to serve
Method
- Preheat oven to 180°C.
- Combine the nuts, basil, ricotta and lemon pepper.
- Make a deep incision along each chicken breast to make a pocket. Spoon in a little of the ricotta mixture into each pocket.
- Place the chicken on an oven tray lined with non-stick baking paper and spray with a little olive oil spray. Bake for 15-20 minutes or until cooked through.
- Serve with oven roasted tomatoes and a simple green salad.
| Nutrients per serve | |
| Energy | 2160 kj |
| Protein | 68 g |
| Fat | 24 g |
| Saturated fat | 6 g |
| Carbohydrate | 5 g |
| Sugars | UNKNOWN |
| Dietary fibre | 4 g |
| Sodium | 270 mg |
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