Tarragon ricotta chicken

Name: Tarragon ricotta chicken
Cook time: 25 min
Yield: 2

with new potatoes and baby leaves

Ready in around 25 mins

RECIPE FACT:

In ancient Greece, tarragon leaves were chewed to create numbness in the mouth and relieve toothache.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake). Boil the kettle.
1. TO PREPARE THE VEGETABLES:

Line an oven tray with baking paper. Place the steamed new potatoes onto the tray. Peel the red onion and slice into 1 cm wedges and place onto the tray. Spray with oil, season with salt and bake in the oven for 10 mins. Top and tail the green beans and place into a heat proof bowl.
2. TO PREPARE THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each chicken breast in half horizontally by holding flat on a board and slicing through sideways. Spoon the ricotta and tarragon stuffing onto the chicken and spread to coat evenly then sprinkle the Panko wheat breadcrumbs evenly over the chicken. Remove the tray with the potatoes from the oven, add the chicken to the tray and bake for 12-15 mins or until chicken is cooked through.
3. TO PREPARE THE BEANS AND BABY LEAVES:

Cover the beans with boiling water from the kettle and allow to sit for 3 mins, place into a colander then rinse under cool running water and drain well. Place the baby leaves into a salad bowl with the beans. Just before serving, pour in the lemon dressing, season with salt and pepper and toss to combine.
TO SERVE:

Arrange new potatoes and red onion onto plates. Top with baked tarragon chicken and serve with the baby leaves on the side. Sprinkle over the shaved Parmesan.