Ricotta and Basil-Stuffed Chicken

Charmaine Lu -
  • Olive oil
  • 4 floury potatoes, cubed
  • 3 chopped garlic cloves
  • 100g sunblush tomatoes, chopped
  • Handful of chopped basil leaves
  • 150g ricotta
  • 1 lemon, zest and juice
  • 50g grated parmesan
  • 4 chicken breasts, skin on
  • Preheat the oven to 220C. Toss the cubed potatoes in oil and seasoning, and roast for 30 mins in a tray. Meanwhile, gently fry the garlic in a glug of oil to soften, then remove from the pan leaving the infused oil behind. Tip the garlic into a bowl with the tomatoes, basil, ricotta, lemon zest, a squeeze of lemon juice and the parmesan. Stir to combine.
  • Sear the chicken breasts in the garlic oil until golden. Remove to a board, and slice into the top of each breast so it can be opened like a book. Stuff in the ricotta mixture, seal the breasts and place on top of the potatoes to cook for the last 15 mins of the 30 mins cooking time. When cooked through, serve the chicken and potatoes with a green salad - delicious!
30 mins
4 serving