Poultry
Chicken Breasts with Ricotta Filling
Chicken breasts are stuffed with a ricotta mixture with sun-dried tomatoes and basil and baked in the oven together with potatoes. Because the pockets are baked, it doesn't matter if a little filling leaks out – there's no need to sew them up. The result is juicy meat with a fragrant filling and roasted potatoes.
Prep: 30 min
Cook: 35 min
Servings: 4
Energy: 527 kcal per serving
Method
01.
Preheat the oven to 220°C, or 200°C on fan setting. Pour a thin layer of oil into a roasting tin and put it in the oven to heat up. Cut the potatoes into roughly 2 cm cubes. Add them to the hot roasti…
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