Chicken Dinner

Chicken Stuffed with Ricotta and Herbs

In Dinner, Chicken on March 24, 2017 with 2 Comments

Preparation Time 15 MINUTES

Cooking Time 20 MINUTES

Difficulty Easy

Servings 4

4 boneless and skinless Chicken Breasts

250g (1 Cup) fresh Ricotta Cheese

2 Tablespoons fresh Sage finely chopped

1 1/2 Tablespoons fresh Rosemary finely chopped

zest of a Lemon

180g (approximately 24 slices) Pancetta Sliced thinly

1 Tablespoon Canola (Rapeseed) or Olive Oil

Preheat the oven to 190°C Fan or 200°C.
Remove the leaves from the herbs and chop them finely.
Put the ricotta cheese, herbs, lemon zest and salt and pepper into a small bowl and mix them to combine.
Make a pocket in the chicken breast by cutting a flap along the length of the chicken breast.
Spoon some of the ricotta mixture into the pocket and replace the flap over the top.
Lay 6 pancetta slices on a board with the slices slightly overlapping each other and place a chicken breast on top, cut side down.
Fold up the pancetta so that it covers the breast. Repeat this with the remaining chicken breasts.
Heat half a tablespoon of the oil in a frying pan and fry the chicken breasts in two batches for 3-4 minutes, turning half way so that each side turns golden brown and crisps up. (If you put them all in at once the heat in the pan can drop and they can steam rather than crisp).
When the pancetta is nicely golden, remove the breasts and put them on an oven tray. Put the tray in the oven and cook for 15 minutes.
Either serve them whole or slice them and arrange on a plate with a salad or vegetables.