CHICKEN WITH SPINACH ,RICOTTA AND LEMON FILLING

Preheat your oven to 180 deg C . Place the spinach leaves in a pan over a low heat and then turn out onto paper towelling and wring out the moisture . Chop baby spinach leaves . Combine with 1 dsp of minced garlic , 125 gm of ricotta cheese and 1 dsp of grated parmesan , 1 dsp of grated lemon rind and a 1/2 tsp of ground nutmeg . Now carefully loosen the skin on the chicken Marylands with your fingers . Push the spinach filling gently under the skin down to the drumsticks. Lightly spray an ovenproof tray and arrange the Marylands ,spray the chickens lightly with cooking oil . Bake in the preheated oven for 40 minutes , if the skin is colouring too much ( dark) loosely place a sheet of baking paper over top . To prepare the serving sauce , process the contents of 1 x 400gm of diced tomatoes with 1 tbs of Worcestershire sauce 1 tbs of minced garlic and 1 dsp of oregano . Heat the sauce in a pot over a low heat , simmer till well combined . Spoon over prepared chicken Marylands to serve . Enjoy !!