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.