Recipe Title -Ricotta-basil chicken & Wilted tomatoes
100g fresh ricotta
1 tablespoon of shredded basil
1 tablespoon of finely grated parmesan.
2x2oog chicken breast fillets, skin on
sea salt and cracked black pepper
1 tablespoon of Olive Oil
250g cherry tomatoes, halved
extra basil leaves, to serve.
Preheat oven to 160.C (320F).
Combine ricotta, shredded basil and paremesan. Carefully loosen the skin from the chicken breast, leaving ends intact and carefully spoon in ricotta mixture.
Sprinkle chicken with salt and pepper. Heat a medium non-stick frying pan with and oven proof handle over medium - high heat. Add oil and chicken to the pan and cook chicken for 2 minutes each side or until well browned. Add tomatoes, place the pan in the oven and cook for 10 minutes or until the chickenis cooked through. Divide between plates and top with extra basil.
ok now I change the recipe because I didn't have basils or tomatoes....and I didn't sear the chicken for 2 minutes I just wacked it straight into the oven.
I used italian parsley and finely chopped shallots...and instead of tomatoes I used butternut pumpkin and bok choy.