- 2 large chicken breasts, with skin on
- 4 tbsp ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp grated parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 tsp caper
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 1 tsp crushed chilli flakes
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic cloves, chopped
- 400g can chopped tomato
- small handful parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- boiled or mashed potatoes, to serve
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
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 lemon zest, 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.