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Chicken Ricotta

Fillet of Chicken, Ricotta & Bacon

If you want to impress then why not try this little bit of luxury for those of us on a budget. It is dead simple to make and well tasty.

Give it a go and I promise you wont be disappointed, I am always here to help if you need to ask a question or get stuck, simply write in the comments or pm me on Facebook where I nearly always reply almost immediately.

 

Ingredients

Allergens : Contains Lactose, Gluten Free, Nut Free
Chicken fillet pack - 1 per portion
Smoked streaky rashers - 3 rashers per portion
Fresh basil leaves - 6 per breast
Ricotta cheese
Spring onions - 1 onion per breast
Cream - 250ml
Red pepper - 1 slice
Veg or chicken stock cube - 1
Garlic - 2 cloves
Salt and Pepper - to taste

Instructions

1
Pre-heat your oven to 180°c or GM4
2
Place the chicken breast on a chopping board the make a hole about 1 inch across in the inside side. Cut a cavity in the breast without making the hole bigger, this can take practice.
3
Chop the spring onion, basil and garlic then mix with the ricotta cheese season with a little black pepper from a mill.
4
Fill the cavity you made in the chicken with this mix. Use a teaspoon and your fingers.
5
Using a clean chopping board lay a streaky rasher down close to you, then lay another over this so it is slightly over lapping the first. Repeat until it is the same length as the stuffed fillet.
6
Place the chicken fillet on one end then roll to cover the fillet with the rasher.
7
Place in an oven proof dish or parchment lined roasting tin and cook for 25 minutes or more depending on the size of the chicken fillet. Mine took 35 minutes. *chefs tip... Place the side the rashers end down so they don't unwrap when cooking.
8
Chop the remaining garlic, 15 - 20 basil leaves, the remaining spring onion and 1 rasher together.
9
Heat a drop of olive oil in a pan or heavy bottom pot then add the chopped basil, garlic onion and rasher, cook on a medium heat till the rasher is cooked, add the cream and reduce.
10
Add some pepper from a mill and taste, if you think it needs it add a pinch of salt or corner of a veg or chicken stock cube. Stir then taste again. Add the diced pepper when finished.
11
When the chicken is cooked allow it to rest for 5 - 10 minutes then slice sideways like I did in the picture and serve with the sauce.

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