Ingredients
I love this dish because it’s a weekend win A few quick Hasselback slashes turn plain chicken into flavour vaults, ready to hide a creamy spinach‑ricotta surprise. Then our Sweet Chilli Mango Sauce sweeps in like tropical sunshine, glazing every ridge with sweet‑spicy zing while Parmesan melts into a golden crust. 30 minutes later you’re pulling out juicy, cheesy, caramel edged breasts that feel as celebratory as a Sunday roast but takes much less time. I drizzle extra mango sauce over the lot, fling on some fresh herbs, and serve straight from the tray. One bite and everyone agrees: this is how Saturdays (and lazy Sundays) should taste.
Step 1
Preheat your oven to 190°C.
Step 2
Slice into the side of each chicken breast. Season the chicken with salt and pepper.
Step 3
Mix the spinach, ricotta, and parmesan cheese together. Stuff each chicken breast with the mixture.
Step 4
Brush Raju Sweet Chilli Mango Sauce over the chicken breasts.
Step 5
Top the chicken with remaining spinach, ricotta & parmesan mix.
Step 6
Bake in the oven for 20-25 minutes, or until the chicken is cooked through.
Serve with extra mango sauce on the side.
