Ricotta and Herb Chicken
Ricotta and Herb Chicken



  • 2.5 tsp veg oil
  • 2 sliced leeks
  • 180g sliced mushrooms
  • 125g brown rice
  • 3 thyme sprigs
  • 2 tsp veg stock powder
  • 60g ricotta cheese
  • Handful of basil, torn
  • 1 grated garlic clove
  • 10g parmesan cheese, grated
  • 2 skinless chicken breasts
  • Handful of chopped parsley, to serve
  • Heat 1 tsp of oil in a pan and fry the leeks until softened and golden. Tip in the mushrooms, and cook until softened, too. Stir in the rice, thyme sprigs, stock powder, and 700ml boiling water, then cover and leave to simmer for 30 mins.
  • Meanwhile, mix the ricotta, basil, garlic and parmesan in a small bowl. Slash the top of each chicken breast, and slightly open to create a pocket. Spoon in the ricotta mix, then close. Fry - ricotta-side up - in the remaining oil, covered in a pan for 10 mins. Take off the heat, keep the pan covered, and put aside to continue cooking in the residual heat while you wait for the rice to be ready.
  • Pour any resting juices from the pan into the rice, then stir in the parsley, remove the thyme sprigs, and spoon onto plates and top with the chicken. Scatter with herbs, and serve immediately.
35 mins
2 serving

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