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served with charred broccolini and hasselback potatoes
Serves: 4
Time: 55 minutes
Ingredients
4 x Lilydale Free Range chicken breasts
250g firm ricotta
½ cup (100g) marinated sun-dried tomatoes
60g baby spinach, wilted and roughly chopped
¼ cup parmesan, grated (plus extra for grating on top of the chicken)
8 baby potatoes
1 bunch broccolini
½ cup sliced almonds, toasted
2 tbsp olive oil
Basil leaves, to serve
Lemon vinaigrette:
2 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp wholegrain mustard
Salt and pepper
Method
Preheat your oven to 180°C.
Carefully cut each potato into thin slices about 2mm apart, stopping two-thirds of the way through. Transfer them to a tray, drizzle with olive oil and sprinkle generously with salt. Place them in the oven for 30-35 minutes or until golden brown and crispy.
Meanwhile, add the ricotta, sun-dried tomatoes, wilted spinach, parmesan and salt to a bowl and stir well until combined.
Lay each chicken breast flat on a chopping board. Place your hand on top and carefully cut horizontally, being careful not to cut all the way through.
Heat a large pan on medium heat with a drizzle of olive oil. Sear the chicken breasts for 1-2 minutes on each side until golden brown but not fully cooked through. Remove from the pan and place in a large baking dish.
Take 3 tablespoons of the ricotta mixture and place it inside each chicken breast. Drizzle over some olive oil and season with salt and pepper. Cover with foil, then place in the oven for 25-27 minutes (depending on the thickness of your chicken breasts). Grate over some extra parmesan cheese and place back in the oven (uncovered) for 5 minutes. Remove from the oven and allow to rest.
Meanwhile, place another drizzle of olive oil in the same pan on medium heat. Add the broccolini and cook for 8-9 minutes or until tender and lightly charred. Add all of the ingredients for the vinaigrette to a small jar and shake well to combine. Plate up the broccolini, drizzle over the vinaigrette and top with the toasted almonds.
To serve, divide the chicken breasts between plates, top with the fresh basil and serve with the charred broccolini and hasselback potatoes.
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