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10 • minutes
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4 • people
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Herby Ricotta Stuffed Chicken Breast

5/5 (1)


  • tick​4 large free-range chicken breasts (we love Waitoa)
  • tick 8 rashers Danish streaky bacon (we love Hellers)
  • tick 500g baby potatoes
  • tick ½ cup ricotta (we love Perfect Italiano)
  • tick ½ cup parmesan, grated (we love Perfect Italiano)
  • tick 3 tbsp Chantal Organics Extra Virgin Olive Oil
  • tick ½ cup sun dried tomatoes, drained then chopped
  • tick 2 large garlic cloves, crushed
  • tick Handful fresh basil, chopped (we love Superb Herb)
  • tick ½ lemon, zest and juice
  • tick Salt & pepper
  • tick We used a Le Creuset signature shallow casserole dish


  • Step 1.

    ​Preheat oven to 200C.

  • 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.

  • Step 3.

    Season with salt and pepper then wrap each breast in 2 rashers of bacon.

  • Step 4.

    Toss potatoes in salt and pepper and extra virgin olive oil.

  • Step 5.

    Place chicken and potatoes on tray and bake for 40 minutes until chicken is cooked through, turning potatoes after 20 minutes.

  • Step 6.

    Grill for 5 minutes so the bacon gets golden and crispy.

Chantal Organics Products used

Extra Virgin Olive Oil

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