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Ricotta chicken bake
Ricotta chicken bake
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Cheesy chicken with zesty tomato, lemon, and herbs - a delicious twist on a classic!
Ingredients:
  • 180g fresh ricotta
  • 45g (1/4 cup) sun-dried tomatoes, finely chopped
  • 40.00 ml chopped fresh basil
  • 20.00 ml chopped fresh chives
  • 2 tsp finely grated lemon rind
  • 4 large (about 300g each) chicken breast fillets
  • Olive oil spray
  • 700g btl Mutti Tomato Passata
  • 20g (1/4 cup) finely grated parmesan
  • 30g (1/4 cup) coarsely grated mozzarella
  • Steamed broccolini, to serve
  • Crusty bread, to serve
Instructions:
  • Preheat your oven to 200°C. Mix together ricotta, tomato, basil, chives, and lemon zest in a bowl. Season with salt and pepper to taste.
  • Create pockets in the chicken breasts by making a horizontal slit in the thickest part. Fill with ricotta mixture, secure with toothpicks, and season the chicken.
  • In a large frying pan over medium heat, generously spray with oil. Cook the chicken, turning occasionally, for 4 minutes or until beautifully golden brown.
  • Spread three-quarters of the passata evenly in a 5cm-deep, 29 x 18cm baking dish. Place the chicken on top. Pour the rest of the passata over the chicken. Sprinkle with parmesan and mozzarella. Bake for 15 minutes until the chicken is cooked and the mozzarella is melted. Remove toothpicks and serve with broccolini and crusty bread.

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