Project Description
PREPARATION TIME : 45 Minutes
SERVES : 4
INGREDIENTS
6 sheets Mountain Bread
1 tbsp olive oil
250g (8.83oz) fresh ricotta cheese
400g (14.12oz) chicken thigh fillets – trimmed and cut into 2cm pieces
1 small onion – finely diced
2 cloves garlic – crushed
150g (5.30oz) diced fennel
200g (7.06oz) fresh spinach
1 chicken stock cube
500ml (16.9oz) tomato puree
½ cup low fat tasty cheese
METHOD
- Pre-heat oven to 180ºc (356ºf).
- Heat the oil in a pan on medium heat. Add onions, fennel and garlic and stir-fry for 2-3 minutes.
- Add chicken and cook for 5-6 minutes. Crumble the stock cube and add the spinach and ricotta. Season with salt and pepper.
- Cut the Mountain Bread sheets in half to make 2 rectangles. Place a spoonful of chicken mixture on the edge of the sheet. Roll up firmly. Place in a casserole dish and repeat until all rolls are lined up together. Pour over the tomato puree, season with salt and pepper and sprinkle over tasty cheese.
- Cook for 30 minutes, and serve.