Ricotta Stuffed Chicken

Ricotta Stuffed ChickenRicotta Stuffed Chicken 2



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.
Serves 4

• 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

1. 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.
2. Place one-quarter of the ricotta mixture in the pocket of each chicken fillet. Use the back 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.
3. Heat 1tbsp of the oil in a frying pan and fry the chicken fillets over high heat for 2-3 minutes until the bacon is browned, turning once. Transfer to a roasting tin and cook for 35-40 minutes until the chicken is cooked through. Cover and leave in a warm place to rest for 10 minutes.
4. To make the dressing, whisk the remaining oil with the vinegar, mustard and sugar in a small jug and season to taste. 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.

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