Ricotta and basil chicken

Name: Ricotta and basil chicken
Cook time: 25 min
Yield: 1

with charred greens and freekeh

Ready in around 25 mins

RECIPE FACT:

Ricotta in Italian means “recooked” and refers to the way the cheese is made.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

Preheat oven to 210°C (fan bake).
1. TO PREPARE AND COOK THE CHICKEN:

Line an oven tray with baking paper. Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Spoon the basil and ricotta stuffing evenly onto the chicken. Sprinkle over the Parmesan crumb and spray with oil. Season with salt and bake in the oven for 17-18 mins or until the chicken is cooked through. Allow to rest for 1-2 mins before slicing into 3 pieces.
2. TO PREPARE THE VEGETABLES:

Snap the woody ends off the asparagus and discard – they will naturally snap in the right place and cut into thirds. Trim the ends off the broccolini and cut into small bite sized pieces. Finely chop the curly parsley.
3. TO PREPARE THE CHARRED VEGETABLES AND FREEKEH:

Spray a non-stick frying pan with oil and over a medium-high heat. Once hot add the asparagus and broccolini to the pan and cook for 3-4 mins stirring occasionally to create a char. Open the bag of steamed freekeh, squeezing gently on the bag to break up any large clumps. Add the freekeh to the pan with the peas and cook for 1-2 mins. Remove from the pan into a salad bowl, season with salt and pepper and pour in the lemon honey dressing. Add half the parsley and toss well to combine.
TO SERVE:

Spoon charred greens and freekeh onto a plate. Top with ricotta and basil chicken. Sprinkle over the remaining parsley.