share
cookmode
print
You must be logged in to bookmark
Log In / Sign Up
bookmark
You must be logged in to rate
Log In / Sign Up
rate recipe
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.

 

Chicken Ricotta

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

BiaMaith.ie
Close Cookmode