Use tender chicken to encase a ricotta filling with hints of lemon and oregano.
Ingredients
- 50g-piece parmesan
- 1/2 bunch fresh oregano, leaves picked
- 300g fresh ricotta
- 1 lemon, rind finely grated
- 2 garlic cloves, crushed
- 2 (about 600g) chicken breast fillets, halved horizontally
- 1 tablespoon olive oil
- 1 red capsicum, cut into 8 pieces
- 60g baby rocket leaves
- 1/2 x 225g btl marinated artichokes, drained reserving marinade
Method
- Step 1Preheat oven to 220C. Finely grate 1 1/2 tablespoons parmesan. Reserve remaining parmesan. Reserve 1 tablespoon oregano leaves. Coarsely chop remaining leaves. Combine ricotta, lemon rind, garlic, chopped oregano and grated parmesan in a bowl. Season.
- Step 2Place 1 piece of chicken between 2 pieces of plastic wrap. Use a rolling pin to pound until 4-5mm thick. Top with one-quarter of the ricotta mixture. Fold over to create a parcel. Use toothpicks to secure. Repeat with the remaining chicken and ricotta mixture.
- Step 3Heat oil in a heavy-based ovenproof frying pan over medium-high heat. Add chicken parcels and capsicum to pan. Season. Cook for 5 minutes, turning once, until golden. Sprinkle with reserved oregano leaves. Roast for 10 minutes or until chicken is cooked and capsicum is tender. Discard toothpicks. 4 Combine the rocket and artichoke in a bowl. Use a vegetable peeler to shave the remaining parmesan. Add to the rocket mixture. Drizzle over reserved artichoke marinade. Serve with the chicken and capsicum.
- High protein
- Low carb
- Low kilojoule
Nutrition
1710 kj
Energy
22g
Fat Total
9.5g
Saturated Fat
2g
Fibre
49g
Protein
5g
Carbs (total)
All nutrition values are per serve
- Author: Cynthia Black
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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