Chicken Stuffed with Spinach & Ricotta - low Fodmap & Gluten-free
Author: 
Serves: 4
 
Ingredients
  • Olive Oil
  • 4 Chicken breasts
  • 130g baby spinach
  • 125g cottage cheese
  • Salt & pepper
  • 4 wide rashers of bacon
  • 1 to 2 vine tomatoes per person
  • 2 cups chicken stock (onion and garlic-free)
  • 4 potatoes, peeled and chopped
  • 1 tsp of garlic-infused oil
  • ¼ cup sour cream
  • 2 tsp chopped chives
Method
  1. Wilt the spinach in a pan until wilted.
  2. Add cottage cheese and mix.
  3. Season.
  4. Slice a pocket into the chicken breasts and stuff with the mixture.
  5. Wrap the chicken in bacon and place in a roasting dish with the tomatoes.
  6. Drizzle oil over the top and fill dish with the chicken stock.
  7. Bake at 180°C/350°F. for 20 – 25 minutes.
  8. Boil the potatoes and then mash them with the garlic oil and sour cream.
  9. Fold chives through and season.
  10. Serve the chicken on a bed of mashed potato and garnish with the tomatoes.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/chicken-stuffed-with-spinach-ricotta/