Name: Chicken stuffed with ricotta and basil
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 red capsicum; 100 gram ricotta; 3 tablespoon chopped fresh basil; 1 clove garlic, crushed in garlic press; 1 red chilli, chopped; 4 skinless, boneless chicken breasts; 2 teaspoon olive oil

Chicken stuffed with ricotta and basil

Succulent chicken breasts stuffed with ricotta and basil make a wonderful dinner party dish. Using a piping bag to fill the pockets with stuffing will make it easier.

Ingredients

1 red capsicum

100 gram ricotta

3 tablespoon chopped fresh basil

1 clove garlic, crushed in garlic press

1 red chilli, chopped

4 skinless, boneless chicken breasts

2 teaspoon olive oil

Method

1.Preheat grill.

2.Halve capsicum; discard seeds and membranes. Cook under grill, skin-side up, until skin blisters and blackens. Cover with plastic or paper for 5 minutes; peel away skin, then chop finely.

3.Place chopped capsicum in medium bowl with ricotta, basil, garlic and chilli; mix well.

4.Make a pocket through the centre of each chicken breast with a sharp knife; spoon in the ricotta filling. Secure pocket with toothpicks.

5.Heat oil in nonstick pan; cook chicken over medium-high heat 2 minutes each side or until lightly browned.

6.Transfer chicken to baking dish; bake 15 minutes or until cooked through.

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