All-Star Chicken
Parcels

Tender chicken thighs get the star treatment with a tasty ricotta filling and criss-cross bacon wrap. Lovingly created by Annabel Langbein.

Prep
15 Mins
Cook
25 Mins
Ready In
40 Mins
Serves
4

What you need

  • 125 g Perfect Italiano Ricotta
  • 1 clove garlic, crushed
  • Finely grated zest of ½ a lemon
  • 2 tsp fresh thyme leaves, plus extra sprigs to garnish
  • 1/2 tsp salt
  • 4 large boneless, skinless chicken thighs
  • 8 rashers streaky bacon
  • lemon halves
  • A little pesto thinned with olive oil, to serve

Here's how it's done

  1. Preheat oven to 220˚C fanbake and line a shallow oven dish with baking paper for easy clean-up.
  2. In a small bowl, mix ricotta, garlic, lemon zest, thyme and salt. Cut open each chicken thigh at its thickest edge, spoon a quarter of the ricotta mix inside, then fold over the top half to enclose.
  3. Arrange two rashers of bacon in a cross shape and place a filled chicken thigh in the centre. Wrap the chicken with the bacon to create a parcel. Repeat.
  4. Arrange the parcels on the oven dish with the bacon joins underneath. Add lemon halves and thyme sprigs and bake until the chicken juices run clear (about 25 minutes).
  5. Rest for five minutes then drizzle with a little thinned pesto to serve.

Serving Suggestions

This recipe can easily be scaled up or down. For an even speedier meal, try flavouring the ricotta with 2 Tbsp of pesto, instead of garlic, lemon and thyme. Drizzle with thinned pesto to serve.

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