Stuffed chicken with lemon, capers & chilli
Stuff chicken breasts with cream cheese, lemon and capers and serve on a bed of garlicky tomato sauce
- Serves 2
Nutrition per serving
- 2 large chicken breasts, with skin on
- 4 tbsp ricotta
- zest 1 lemon
- 2 tbsp grated parmesan
- 1 tsp caper
- 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
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.