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Ricotta stuffed chicken

Name: Ricotta stuffed chicken
Cook time: 30 min
Yield: 2
Cuisine: Sicily, Italy

with sauteed potatoes and mustard cream sauce

Ready in around 30 mins

RECIPE FACT:

Ricotta is an Italian word that means ‘recooked’ – it describes the cheese made when whey is cooked again.

Nutritional Info:

Energy: 2555kj (611Kcal)
Protein: 46g
Carbohydrate: 37g
Fat: 29g
Contains: Milk, Tree nuts, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C (fanbake).
1. TO 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 the chicken breasts like a butterfly and spoon the ricotta and basil stuffing evenly onto one side of each chicken fillet. Close the fillets like a book and place on the oven tray. Drizzle with a little oil, sprinkle over the GF Parmesan crumb and respray with a little oil. Season with salt and pepper and bake in the oven for 17-18 mins until chicken is cooked through. Allow to rest for 1-2 mins before slicing into 3 pieces.
2. TO COOK THE POTATO AND COURGETTE:

Cut the courgette in half lengthways then cut in to 1 cm half-moons. Cut the cherry tomatoes in half. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the steamed red potatoes and cook for 5-6 mins. Add the courgette and cherry tomatoes and cook for a further 3-4 mins. Add the baby spinach and season with salt and pepper, cook for 1 min until the baby spinach has wilted slightly, then place into a serving dish, reserving then pan.
3. TO HEAT THE MUSTARD SAUCE:

Wipe out the reserved pan, then add the mustard cream sauce. Heat over a medium heat, simmering for 1 min until the sauce starts to thicken slightly then remove from the heat.
TO SERVE:

Divide the potato and vegetables between plates. Top with basil and ricotta stuffed chicken breast and spoon over mustard cream sauce.