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Ricotta and herb chicken fillets

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Ricotta and herb chicken fillets
Ricotta and herb chicken fillets
  • Serves: 4

  • Prep time:

  • Cooking time:

Tender chicken breasts oozing with a rich garlic and herb cheesy filling make a simple but delicious dinner.

Ingredients

  • 50g (2oz) ricotta cheese
  • 1 garlic clove, crushed
  • 10ml (2tsp) fresh chopped thyme
  • 10ml (2tsp) fresh chopped parsley
  • 15ml (1tbsp) Parmesan cheese, finely grated
  • 4 large chicken fillets
  • 8 slices Parma ham
  • 15g (1/2oz) butter
  • 45ml (3tbsp) olive oil
  • 225g (8oz) bag spinach salad
  • 50g (2oz) pine nuts, lightly toasted

Method

  1. Preheat the oven to 190°C, 375°F, Gas 5. Blend the ricotta with the garlic, herbs and Parmesan and season with freshly ground black pepper. Use a sharp knife to slice a large pocket in each chicken fillet.
  2. Spoon a quarter of the ricotta mixture into each pocket and seal closed with wooden cocktail sticks or very thin metal skewers. Wrap each fillet in 2 slices of Parma ham.
  3. Heat the butter and 15ml (1tbsp) of the olive oil in a large frying pan and fry the fillets over a high heat, turning frequently until golden brown (don't worry if a little cheese leaks out).
  4. Transfer the fillets to a small roasting tin. Cover with foil and bake for 25-35 mins until cooked through.
  5. Divide the spinach salad between 4 plates and scatter over the pine nuts. Slice each stuffed fillet into 6 and arrange on top. Stir the remaining olive oil into the juices in the roasting tin and pour over the chicken.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 498(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(47 ratings)

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