Recipe Book

Ricotta Stuffed Chicken Breasts

Updated: 11 Feb 2016

Ingredients

• olive oil for roasting and frying
• 400g floury potatoes
• 2 garlic cloves, chopped
• 1/3 jar semi dried tomatoes, squeezed of excess oil and juice and chopped
• handful fresh basil, chopped
• 100g ricotta cheese
• 50g parmesan, finely grated
• 2 large chicken breasts

Method

1. Heat the oven to 220°C. Pour a thin layer of oil into a shallow baking tray, then put into the oven to heat up. Chop the potatoes into 2cm cubes. When the oil is very hot, carefully add the potatoes to the tray, season generously with salt and pepper then roast for 30 minutes, tossing once or twice.
2. Meanwhile heat a little oil in a frying pan over a low heat and cook the garlic for 3-4 minutes, stirring occasionally, until soft but not coloured. Scoop out the garlic with a slotted spoon, leaving the oil behind, then set the pan aside. Put the garlic in a bowl, then add the semi-dried tomatoes, basil, ricotta, and parmesan. Season and mix.
3. Put the pan with the garlicky oil over a high heat and sear the chicken on each side until golden. Remove to a board and slice into the top of the chicken breasts, so they open out like a book. Stuff with the ricotta mix.
4. Put on top of the potatoes for the last 15 minutes of cooking time and roast until the chicken is cooked through. Serve with asparagus or other green vegetables.