Stuffed chicken with lemon, capers & chilli

Stuff chicken breasts with cream cheese, lemon and capers and serve on a bed of garlicky tomato sauce

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 500
  • fat 33g
  • saturates 11g
  • carbs 7g
  • sugars 6g
  • fibre 3g
  • protein 42g
  • salt 1g

Ingredients

  • 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

Method

  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.

  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.

  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.

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