Ricotta and Herb Chicken
Ricotta and Herb Chicken



  • 60g ricotta
  • Handful of basil, chopped
  • 1 grated garlic clove
  • 10g parmesan, grated
  • 2 chicken breast fillets
  • Handful of parsley, chopped
  • Mushroom rice, to serve
  • Combine the ricotta with garlic, parmesan and basil in a bowl. Slash the top of each chicken breast to make a pocket, then spoon in the ricotta mixture. Heat 1.5tsp of oil in a frying pan, and add the chicken breast, pocket-side up. Cover with the lid, and cook for 10 mins on low. Once cooked, season well, scatter with basil and parsley, and serve with a heap of mushroom rice or whatever you fancy.
35 mins
2 serving

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