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Stuffed chicken with lemon, capers & chilli

Stuffed chicken with lemon, capers & chilli

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Stuff chicken breasts with cream cheese, lemon and capers and serve on a bed of garlicky tomato sauce

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal500
fat33g
saturates11g
carbs7g
sugars6g
fibre3g
protein42g
low insalt1g
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Ingredients

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

Method

  • STEP 1

    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.

  • STEP 2

    Put the chicken in an ovenproof dish, drizzle over 1 tbsp of the oil and season. Bake for 15-20 mins until cooked through.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, October 2012

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A star rating of 2.6 out of 5.3 ratings
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