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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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Comments, questions and tips (9)

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Overall rating

A star rating of 2.6 out of 5.3 ratings

claudi.43

Made this the other day for tea was lovely and everyone enjoyed it. I recommend this.

ianscott1

A star rating of 4 out of 5.

Very nice, but I think the sauce needs to be reduced down more

drmukti

A star rating of 1 out of 5.

This was awful. Ended up throwing away two perfectly good chicken breasts and ordering pizza. Not impressed at all.

marmelstene

What I'm gonna do is leave off the capers & chili flakes first. Then use chichen with skin on after first browning in a hot,oiled skillet.Will use panko bread crumbs & foil,then use baby spinach under a smaller amt. of tomato sauce,more spinach with parsley & thyme-then plate the…

minniemoo15

Made this for tea, used skinless chicken but covered with foil, made a tomatoe pasta sauce and this was delicous.

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