Recipe: Herby ricotta-stuffed chicken breasts

Make this ahead of time if you have company so you're not stuck in the kitchen. Photo / Fresh Media

This tray bake might be easy, but it still has a gourmet feel.

This feels like a gourmet meal but, with the chicken and potatoes cooked together on a tray or in a single dish, it’s an easy way to make something special for guests without having to hover in the kitchen.

Herby ricotta-stuffed chicken breasts

Serves 4

Ingredients

4 large chicken breasts

8 rashers streaky bacon

500g baby potatoes

½ cup ricotta

½ cup grated parmesan

3 Tbsp extra virgin olive oil

½ cup sun-dried tomatoes, drained and chopped

2 large garlic cloves, crushed

Handful of fresh basil, chopped

½ lemon, zest and juice

Salt and pepper to taste

Method

1. Preheat the oven to 200°C.
2. Using a small sharp knife cut a deep horizontal slit into each chicken breast for the stuffing.
3. In a bowl combine ricotta, parmesan, sun-dried tomatoes, crushed garlic, basil, lemon juice and zest. Mix well, then spoon into chicken breasts, pushing into the cut. Season with salt and pepper and wrap each breast in 2 rashers of bacon.
4. Toss potatoes in salt and pepper and olive oil.
5. Place chicken and potatoes on a tray or in a shallow oven-proof dish and bake for 40 minutes until the chicken is cooked through. Turn the potatoes after 20 minutes. Once the chicken is cooked and the potatoes are tender, grill for 5 minutes so the bacon gets golden and crispy.