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Ricotta Stuffed Chicken

Ricotta Stuffed Chicken


This recipe is a great way to turn chicken fillets into something special. You can prepare them a couple of hours in advance and keep covered in the fridge, then simply cook when needed

Use a sharp knife to make a deep pocket in each chicken fillet, making sure not to cut right the way through. Place the ricotta cheese in a bowl and stir in the thyme leaves and the lemon zest. Season with salt and freshly ground black pepper.

Place one-quarter of the ricotta mixture in the pocket of each chicken fillet. Use the b

ack of a knife to stretch the bacon rashers. Wrap 3 rashers around each chicken fillet and secure with a metal skewer. Preheat the oven to 180C, 160C Fan, Gas Mark 4.


. Slice each chicken fillet into 6 pieces and arrange on the salad leaves. Scatter over the toasted pine nuts and spoon over the dressing. Serve immediately.


  • 75g ricotta cheese
  • 2 tbsp fresh thyme leaves
  • 2 tsp finely grated lemon zest
  • 4 large skinless chicken breast fillets
  • 12 thin-cut rashers streaky bacon
  • 5 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1tsp Dijon mustard
  • Pinch of sugar
  • 100g baby spinach leaves
  • 2 tbsp pine nuts, toasted


Instead of ricotta you could use low-fat soft cheese such as Philadelphia or a mild and creamy goats’ cheese.



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