Ricotta & basil stuffed chicken

Name: Ricotta & basil stuffed chicken
Cook time: 25 min
Yield: 2

with lemon couscous and autumn greens

Ready in around 25 mins

RECIPE FACT:

Ricotta is one of the healthiest cheeses as it is high in protein and calcium and lower in fat and sodium.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

PREHEAT THE OVEN TO 200⁰C (FAN BAKE). BOIL THE KETTLE.
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. Butterfly the chicken breasts by holding flat on a board and slicing through horizontally being careful not to cut all the way through to the other side. Open up the chicken breasts like a butterfly and spoon the basil and ricotta stuffing evenly on to one side of each chicken fillet. Close the fillets like a book and place on the oven tray, spray with oil and season with salt. Place in the oven and bake for 18-20 mins until 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 broccolini into small bite sized pieces.
3. TO PREPARE THE LEMON COUSCOUS:

Fill a pot with boiling water from the kettle and bring up to the boil over a high heat. Once boiling add the pearl couscous and cook for 12 mins. Add the beans and the broccolini to the pot and cook for 2-3 mins. Add the peas to the pot and then drain the vegetables and couscous well into a colander. Place the couscous and vegetables in a salad bowl, season with salt and pepper and pour in the lemon dressing. Toss well to combine.
TO SERVE:

Spoon the lemon couscous and autumn greens onto plates. Top with ricotta stuffed chicken and sprinkle with toasted pinenuts.