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Chicken Stuffed With Hazelnuts, Pecans and Basil (GF)


  • 20g chopped hazelnuts, toasted
  • 20g chopped pecans, toasted
  • 2 tablespoons chopped basil
  • ⅔ cup low fat ricotta
  • ½ teaspoon lemon pepper
  • 4 small chicken breast fillets, trimmed of all fat
  • Olive oil spray
  • 4 cups salad and 4 small oven roasted tomatoes to serve

Preheat oven to 180C. 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.


Serves 4 – 10g nuts per serve


Nutrient content per serve

Energy 2160kJ (515kcal), Protein 68g, Total fat 24g, Saturated fat 6g (25% of total fat), Monounsaturated fat 11g, Polyunsaturated fat 4g, Carbohydrates 5g, Fibre 4g, Sodium 270mg


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