Ricotta and Herb Chicken
Ricotta and Herb Chicken



  • 60g ricotta cheese
  • A handful of basil, chopped
  • 1 grated garlic clove
  • 10g grated parmesan
  • 2 chicken breasts, skin removed
  • Handful of chopped parsley
  • Cooked rice, to serve
  • Mix together the ricotta, basil, garlic and parmesan. Cut a slash in the top of each breast, then open slightly and spoon in the ricotta mix. Heat ½ tsp of oil in a small frying pan, and add the chicken - slashed side up - to fry for a couple of minutes.
  • Pop the lid on the pan, and cook on a low heat for 10 mins until cooked through. Turn the chicken over and cook for 5 mins more, then scatter with parsley and serve with rice.
20 mins
2 serving

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