Herby Ricotta Stuffed Chicken Breast
Succulent stuffed chicken has never been easier. Make our simple ricotta stuffed, bacon wrapped chicken breast and satisfy everyone at the dinner table.
Ingredients
4 large free-range chicken breasts (we love Waitoa) - 8 rashers Danish streaky bacon (we love Hellers)
- 500g baby potatoes
- ½ cup ricotta (we love Perfect Italiano)
- ½ cup parmesan, grated (we love Perfect Italiano)
- 3 tbsp Chantal Organics Extra Virgin Olive Oil
- ½ cup sun dried tomatoes, drained then chopped
- 2 large garlic cloves, crushed
- Handful fresh basil, chopped (we love Superb Herb)
- ½ lemon, zest and juice
- Salt & pepper
- We used a Le Creuset signature shallow casserole dish
instructions
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Step 1.
Preheat oven to 200C.
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Step 2.
Using a small sharp knife cut a deep horizontal slit into each chicken breast to fit the stuffing.In a bowl combine ricotta, parmesan, sun-dried tomatoes, crushed garlic, basil, lemon juice and zest. Mix well then spoon into chicken breasts.
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Step 3.
Season with salt and pepper then wrap each breast in 2 rashers of bacon.
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Step 4.
Toss potatoes in salt and pepper and extra virgin olive oil.
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Step 5.
Place chicken and potatoes on tray and bake for 40 minutes until chicken is cooked through, turning potatoes after 20 minutes.
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Step 6.
Grill for 5 minutes so the bacon gets golden and crispy.
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Chantal Organics Products used
