Stuffed Chicken With Lemon, Capers & Chilli
This flavorful recipe features juicy chicken breasts filled with a zesty ricotta mixture and baked to perfection, served alongside a delicious tomato and garlic sauce. The dish is topped with fresh parsley and lemon zest, creating a vibrant and satisfying meal perfect for any occasion. Serve with your choice of sides and enjoy a culinary delight bursting with savory flavors.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 500 calories
- Fat Content: 33 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 42 grams protein
- Sodium Content: 1 milligram of sodium
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