STUFFED CHICKEN WITH LEMON, CAPERS & CHILLI

Stuffed chicken with lemon, capers & chilli image

Stuff chicken breasts with cream cheese, lemon and capers and serve on a bed of garlicky tomato sauce

Provided by Jennifer Joyce

Time 25m

Number Of Ingredients 11

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Ingredients

2 large chicken breasts , with skin on
4 tbsp ricotta
zest 1 lemon
2 tbsp grated parmesan
1 tsp caper
1 tsp crushed chilli flakes
2 tbsp olive oil
2 garlic cloves , chopped
400g can chopped tomato
small handful parsley
boiled or mashed potatoes , to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Cut a slit in the side of each chicken breast, then use your finger to make a pocket. In a small bowl, mix together the ricotta, half the lemon zest, Parmesan, capers, chilli flakes and some seasoning. Push the mixture into the pockets, then secure each opening with a toothpick.
Put the chicken in an ovenproof dish, drizzle over 1 tbsp of the oil and season. Bake for 15-20 mins until cooked through.
Meanwhile, make the sauce. Heat the remaining oil in a saucepan, add the garlic and cook for 2 mins until golden. Add the tomatoes, season and simmer for 10 mins more until thickened. Spoon onto 2 plates, top with the chicken and scatter over the parsley and remaining zest. Serve with potatoes, if you like.

Nutrition Facts : Calories 500 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1 milligram of sodium