Adam Liaw’s spinach-and-ricotta-stuffed chicken breasts
Packet French onion soup mix is probably used more for making dips than soup. Here it’s combined with ricotta and spinach for a tasty stuffing for chicken breasts.
Ingredients
120g baby spinach
375g ricotta
1 cup grated cheese
1 packet (40g) French onion soup mix
4 chicken breasts
2 tbsp olive oil
Method
Step 1
Pour boiling water over the baby spinach in a heatproof bowl to wilt. Drain well. Combine the spinach with the ricotta, cheese and French onion soup mix. Stir to combine. Cut a deep pocket into each chicken breast with a sharp knife and stuff with a quarter of the cheese mix. Use a toothpick to close the pocket.
Step 2
Heat a large frying pan over medium heat. Season the chicken breasts with salt and pepper and add the oil to the pan. Fry the chicken for about 3 minutes on each side, then cover the pan and cook for a further 4-6 minutes until completely cooked through. Remove the toothpick and serve.
Adam’s tip: Make sure you cut a deep “pocket” in the breast. If it is too shallow, when the meat contracts it will squeeze out the filling. That said, this really isn’t the end of the world.
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Persian herbed frittata with feta and Aleppo pepper
The Aleppo pepper here is optional but my love for its lemony, peppery bite is unending, and it is a wondrous contrast to the creamy feta and herby eggs. If you don't have any, sprinkle over a pinch of chilli flakes and/or some sumac for a similar flavour profile.
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
