Heat oven to 200C/180C fan/gas 6.
Cut a slit in the side of each chicken
breast, then use your finger to make a
pocket. In a small bowl, mix together the
ricotta, half the lemonzest, Parmesan,
capers, chilli flakes and some seasoning.
Push the mixture into the pockets, then
secure each opening with a toothpick.
Put the chicken in an ovenproof dish,
drizzle over 1 tbsp of the oil and season.
Bake for 15-20 mins until cooked through.
Meanwhile, make the sauce. Heat the
remaining oil in a saucepan, add the
garlic and cook for 2 mins until golden.
Add the tomatoes, season and simmer
for 10 mins more until thickened. Spoon
onto 2 plates, top with the chicken and
scatter over the parsley and remaining
zest. Serve with potatoes, if you like.