Grilled Chicken with Ricotta Sauce
Our dietitians' favouriteThe Ricotta adds creaminess that softens this spicy sauce and makes it the perfect complement to the seasoned, grilled chicken.
- Prep: 20 min
- Cooking: 20 min - 25 min
Ingredients
- Ricotta Sauce
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) garlic chopped
- Salt and freshly ground pepper to taste
- 1 Pack (200 mL) Patak’s Tandoori Cooking Sauce
- 3/4 cup (180 mL) water
- 1/2 cup (125 mL) plain yogurt
- 1/2 cup (125 mL) Canadian Ricotta
- Grilled Chicken
- 6 chicken breasts boneless and skinless
- 2 tbsp (30 mL) garam masala
- 1 tsp (5 mL) smoked paprika
- Salt and freshly ground pepper to taste
- 2 tbsp (30 mL) butter
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Preparation
Ricotta Sauce:
Melt butter in a large skillet over medium-high heat and cook garlic for 30–60 seconds or until golden. Add salt and pepper. Reduce to low heat and add tandoori sauce, water and yogurt. Cook for 6–10 minutes or until sauce thickens.
Add Ricotta and stir to combine. Set aside.
Grilled Chicken:
On one side of each chicken breast, sprinkle garam masala, paprika, salt and pepper.
In a grill pan over medium-high heat, melt butter and place spiced side of chicken breasts down in pan. Cook for 8–12 minutes or until golden brown. Flip over and cook for 5 minutes more or until cooked through.
Serve with a Feta mango salad.
Tips
Canadian Cheese alternatives: Cream Cheese, Mascarpone, Quark cheese.
Nutritional information
Per serving| Energy: | 302 Calories |
| Protein: | 30 g |
| Carbohydrate: | 7 g |
| Fat: | 17 g |
| Fibre: | 1.2 g |
| Sodium: | 237 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 10 % / 106 mg |
| Selenium: | 61 % |
| Vitamin B6: | 56 % |
| Niacin: | 49 % |
| Phosphorus: | 30 % |
