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