Name: Stuffed chicken with lemon, capers & chilli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Italian
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

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Stuffed chicken with lemon, capers & chilli

Stuffed chicken with lemon, capers & chilli

Jennifer Joyce

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 2.6 out of 5.3 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal500
fat33g
saturates11g
carbs7g
sugars6g
fibre3g
protein42g
salt1g

low

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.

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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