ricotta-stuffed chicken breasts
 
 

serves 4, hands-on time 25 min, oven time 30 min, gluten free dinner

Olive oil for roasting, frying and dressing
4 large floury potatoes
3 large garlic cloves, chopped
100g semi-dried tomatoes, squeezed of excess oil and juice, chopped
Handful fresh basil, chopped
150g ricotta
Grated zest and juice 1 lemon
50g parmesan, finely grated
4 large free-range chicken breasts, skin on
Salad leaves to serve

1 Heat the oven to 220°C/200°C fan/gas 7. Pour a thin layer of oil into a shallow baking tray, then put in the oven to heat up. Chop the potatoes into 2cm cubes. When the oil is very hot carefully add the potatoes to the tray, season generously with salt and pepper, then roast for 30 minutes, tossing once or twice.

2 Meanwhile heat a little oil in a frying pan over a low heat and cook the garlic for 3-4 minutes, stirring occasionally, until soft but not coloured. Scoop out the garlic with a slotted spoon, leaving the oil behind, then set the pan aside. Put the garlic in a bowl, then add the semi-dried tomatoes, basil, ricotta, lemon zest and some of the juice, and the parmesan. Season and mix.

3 Put the pan with the garlicky oil over a high heat and sear the chicken on each side until golden. Remove to a board and slice into the top of the chicken breasts, so they open out like a book. Stuff with the ricotta mix. Put on top of the potatoes for the last 15 minutes of the cooking time and roast until the chicken is cooked through.

4 Dress salad leaves with olive oil and a squeeze of lemon juice, then season. Serve with the roast chicken and potatoes.

per serving 603kcals, 22.2g fat (7.8g saturated), 55.9g protein, 42.2g carbs (5.6g sugars), 1g salt, 5.6g fibre