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Ingredients
Method
- 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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