Ricotta and basil chicken

Name: Ricotta and basil chicken
Cook time: 25 min
Yield: 2

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 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO PREPARE AND COOK THE CHICKEN:

Line an oven tray with baking paper. Remove the free-range chicken breasts from their 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:

Top and tail the green beans and cut the broccoli into small bite sized pieces. Remove the Italian parsley leaves from their stalks and roughly chop.
3. TO PREPARE THE CHARRED VEGETABLES AND FREEKEH:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the beans and broccoli 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, pour in the lemon honey dressing and toss well to combine.
TO SERVE:

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