Quick & Easy

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.
ricotta-and-basil stuffed chicken



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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