Red Ricotta Chicken Recipe
Mix up your baked chicken recipe

Guests needn’t know how little trouble you went to – whip this impressive chicken and ricotta dish up in minutes and add a couple of sides.

Prep
10 Mins
Cook
30 Mins
Ready In
40 Mins
Serves
3

What you need

  • 2 Red peppers, roasted or grilled and chopped
  • 1 garlic clove
  • 1 Red chilli, deseeded and sliced or a pinch of dried chilli
  • 250g Perfect Italiano Ricotta
  • 1 Tbsp Chopped fresh thyme
  • 2 Tbsp Olive oil
  • Salt and pepper
  • 4 Chicken breasts, boneless, with or without skin

Here's how it's done

  1. Mix together ricotta, red peppers, chilli and thyme.
  2. Slice each chicken breast in half horizontally through the centre, cutting almost but not completely through. Dollop ricotta mixture inside as if placing between the pages of a book. Close again so the mixture is contained inside.
  3. Place in a baking dish.
  4. Drizzle with a little olive oil, salt and pepper and bake at 190°C for 30 minutes or until the chicken is cooked through.

Serving Suggestion

Instead of the ingredients above, stir a handful of chopped spinach and a ¼ cup of shredded Perfect Italiano Parmesan into your ricotta.

Try sliced mozzarella, tomato and pepperoni.

Change out the ricotta filling for crumbled Mainland Special Reserve Feta with chopped sundried tomatoes, pitted olives, garlic and basil.

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