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Ricotta chicken parcels with roast capsicum
Ricotta chicken parcels with roast capsicum
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Lemon and oregano ricotta-stuffed chicken - tender and flavorful.
Ingredients:
  • 50g-piece parmesan
  • 1/2 bunch fresh oregano, leaves picked
  • 300g fresh ricotta
  • 1 lemon, rind finely grated
  • 2 garlic cloves, crushed
  • 2 (about 600g) chicken breast fillets, halved horizontally
  • 18.20 gm olive oil
  • 1 red capsicum, cut into 8 pieces
  • 60g baby rocket leaves
  • 1/2 x 225g btl marinated artichokes, drained reserving marinade
Instructions:
  • Preheat the oven to 220C. Finely grate 1 1/2 tablespoons of parmesan, saving the rest for later. Keep 1 tablespoon of oregano leaves whole and roughly chop the rest. In a bowl, mix together ricotta, lemon rind, garlic, chopped oregano, and grated parmesan. Season to taste.
  • Place a chicken breast between two sheets of plastic wrap and gently pound it with a rolling pin until it's about 4-5mm thick. Spoon a quarter of the ricotta mixture onto the chicken, fold it over to make a parcel, and secure with toothpicks. Repeat with the rest of the chicken and ricotta filling.
  • - Heat oil in a heavy ovenproof frying pan over medium-high heat. - Add chicken parcels and capsicum to the pan, season, and cook for 5 minutes until golden, turning once. - Sprinkle with reserved oregano leaves, then roast for 10 minutes until chicken is cooked and capsicum is tender. - Combine rocket and artichoke in a bowl, then shave the remaining parmesan with a vegetable peeler and add to the rocket mixture. - Drizzle over reserved artichoke marinade and serve with the chicken and capsicum. - Discard toothpicks before serving.

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