Ricotta and herb chicken fillets

(47 ratings)
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.


  • 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


  1. Preheat the oven to 190C, 375F, 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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