Spinach & ricotta chicken involtini with polenta


Spinach & ricotta chicken involtini with polenta

Photography by Mark O’Meara


Hearty winter meals don’t have to be high in fat and kilojoules. This delicious Italian-inspired main proves that comfort foods can be tasty and healthy.

Preparation Time

20 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

  • 1 small bunch English spinach, trimmed, washed
  • 80g (1/3 cup) low-fat fresh ricotta
  • Pinch of ground nutmeg
  • 4 (about 500g) single chicken breast fillets, halved horizontally
  • Olive oil spray
  • 1 red onion, finely chopped
  • 1 x 400g can diced tomatoes
  • 625ml (2 1/2 cups) water
  • 2 tsp salted capers, rinsed, drained, chopped
  • 500ml (2 cups) skim milk
  • 170g (1 cup) instant polenta (cornmeal)
  • Chopped fresh continental parsley, to serve


  1. Place spinach in a heatproof bowl. Cover with boiling water. Set aside for 30 seconds to blanch. Refresh under cold running water. Drain. Squeeze out excess liquid. Finely chop. Place in a bowl. Stir in the ricotta and nutmeg. Season with pepper.
  2. Place 1 piece of chicken between 2 sheets of non-stick baking paper. Use a meat mallet or rolling pin to pound the chicken until about 5mm thick. Repeat with remaining chicken. Place one-eighth of the spinach mixture in the centre of 1 chicken piece and roll up to enclose. Use a toothpick to secure. Repeat with remaining chicken and spinach mixture.
  3. Heat a large non-stick frying pan over medium heat. Spray with olive oil spray. Add the onion. Cook, stirring, for 5 minutes or until soft. Add the tomato, 125ml (1/2 cup) of water and the capers. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes. Add the chicken. Simmer, turning once, for 8 minutes or until chicken is cooked through.
  4. Meanwhile, bring the milk and remaining water to the boil in a saucepan. Reduce heat to low. Gradually add polenta in a thin steady stream, stirring constantly with a wooden spoon. Cook, stirring, for 6 minutes or until the mixture thickens.
  5. Sprinkle the chicken with parsley. Serve with polenta.



Good Taste – August 2009

Good Taste – August 2009, Page 48
Recipe by Chrissy Freer

Nutritional information

This information is per serve.

Protein Dietary Fibre
40.00g 4.00g
Fat Total Energy
5.50g 1600kJ
Fat Saturated Sodium
Carbohydrate Total Cholesterol
Carbohydrate Sugars

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