Sunbeam BT7000 Stuffed Chicken Breast, wrapped in Pancetta, 100g baby spinach, 100g fresh ricotta

Other Meals (continued)

Stuffed Chicken Breast	Serves: 4
wrapped in Pancetta
100g baby spinach
100g fresh ricotta

¼cup grated parmesan cheese 1 tablespoon lemon zest

4 chicken breasts

8 slices pancetta

Salt and freshly ground black pepper, to taste

1.Preheat oven to 210°C using the BAKE setting. Place wire rack on the bottom shelf in the raised position.

2.Place spinach in a large bowl and cover with hot water. Drain spinach and dry thoroughly with paper towel.

3.In a bowl combine spinach, ricotta, parmesan cheese and lemon zest. Season to taste with salt and pepper.

4.Make a small incision in the side of each chicken breast. Spoon in ricotta mixture.

5.Wrap each chicken breast in 2 pieces of pancetta.

6.Place chicken breasts on a lined baking tray and place in oven. Bake for 20-25 minutes or until chicken is cooked. Allow to rest for 10 minutes before serving.

Spicy Honey Chicken Wings	Serves: 4-6
1.5 kg chicken wings
¼ cup hot chilli sauce
¼ cup olive oil
3 tablespoons honey
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon ground coriander

1.Combine all ingredients in a large bowl except chicken. Toss through chicken. Cover and refrigerate for 2-3 hours.

2.Preheat oven to 200°C using the BAKE setting. Place wire rack on the bottom shelf in the raised position.

3.Spread chicken wings out over a lined baking tray. Place in oven and cook for 50 minutes- 1 hour or until golden brown and crisp. Serve hot.

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