Stuffed chicken with lemon, capers & chilli

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• Frantic Flapjack

  23 October 2012

  Frantic Flapjack rated and commented on this recipe

  

  I couldn't get skin-on chicken breasts so used skinless. It didn't work very well - took ages to cook and the outside looked dry and unappealing.

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• whats4t

  25 October 2012

  whats4t commented on this recipe

  Well Frantic Flapjack the recipe did say skin on, skinless would dry out uncovered in the oven for that long.

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• shaz

  25 October 2012

  shaz commented on this recipe

  By covering the skinless chicken with breadcrumb it will stay nice and moist, or even a rasher wrapped around it would prevent drying out and add a lovely flavour.

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• Tidy

  25 October 2012

  Tidy commented on this recipe

  Just had this for dinner and it was bloomin' lovely! Could only get skinless breasts in the supermarket, so popped them in a tin foil parcel in the oven and they were lovely and moist! Will definitely be making this quick and easy meal again!

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• blueboy

  03 January 2013

  blueboy commented on this recipe

  Made this for tea, used skinless chicken but covered with foil, made a tomatoe pasta sauce and this was delicous.

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• Marmelstene

  04 January 2013

  Marmelstene commented on this recipe

  What I'm gonna do is leave off the capers & chili flakes first. Then use chichen with skin on after first browning in a hot,oiled skillet.Will use panko bread crumbs & foil,then use baby spinach under a smaller amt. of tomato sauce,more spinach with parsley & thyme-then plate the stuffed chichen. Mashed pots. with cheese & bacon should do nicely. Will let u know!

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• DrMukti

  18 January 2013

  DrMukti rated and commented on this recipe

  

  This was awful. Ended up throwing away two perfectly good chicken breasts and ordering pizza. Not impressed at all.

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• Ian Scott

  24 March 2013

  Ian Scott rated this recipe

  

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• Ian Scott

  24 March 2013

  Ian Scott commented on this recipe

  Very nice, but I think the sauce needs to be reduced down more

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Ingredients

• 2 large chicken breasts , with skin on
• 4 tbsp ricotta
• zest 1 lemon
• 2 tbsp grated Parmesan
• 1 tsp capers
• 1 tsp crushed chilli flakes
• 2 tbsp olive oil
• 2 garlic cloves , chopped
• 400g can chopped tomatoes
• small handful parsley
• boiled or mashed potatoes , to serve

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Ingredients

• 2 large chicken breasts , with skin on
• 4 tbsp ricotta
• zest 1 lemon
• 2 tbsp grated Parmesan
• 1 tsp capers
• 1 tsp crushed chilli flakes
• 2 tbsp olive oil
• 2 garlic cloves , chopped
• 400g can chopped tomatoes
• small handful parsley
• boiled or mashed potatoes , to serve

PER SERVING

500 kcalories, protein 42.0g, carbohydrate 7.0g, fat 33.0 g, saturated fat 11.0g, fibre 3.0g, sugar 6.0g, salt 1.0 g

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