Ricotta-stuffed Chicken with Tomato & Basil

Ricotta-stuffed Chicken 

with Potato Cakes and Fried Garlic Sourdough Bread

2 Chicken Breasts

1 Tomato, sliced

1/8 cup Olive Oil

1/2 cup Chicken Broth or Stock (White Wine can be used instead)

Basil Leaves, chopped (or dried herb works well)

For the stuffing: 

3/4 cup Ricotta Cheese

1/2 cup Mozzarella & Parmesan, shredded (mixed together)

1 to 2 cloves of Garlic, minced (to taste)

1 egg, slightly beaten

2-3 tablespoons fresh Basil, chopped (or 2-3 teaspoons dried)

Stuffing the Chicken

Pre-heat oven to 425 F

For the filling, combine all the ingredients in a small bowl and stir to mix well. Season to taste with salt and pepper.

Working with one chicken breast at a time and using a large, sharp knife, cut each breast through the middle, horizontally, to open the breast out - do not cut all the way through the other side. *Pound flatter/thinner if breasts are really thick with meat mallet.

Open the breasts out and divide the stuffing mixture among the breasts, placing it in a lengthwise line down the middle. Bring the sides of each breast over the stuffing to meet in the middle, securing the chicken with toothpicks at 2 cm intervals. The chicken may not entirely cover the filling in places.

With the breasts placed stuffing side up, arrange the tomato slices, overlapping, on top of each breast to cover the toothpicks.  

*At this point, you can wrap in cling wrap and put in fridge for until ready to cook.

Do not leave longer than 8 hours.

Heat half the oil in a large ovenproof frying pan over medium-high heat. Add the chicken breasts, taking care not to dislodge the tomatoes.

Add the stock to the pan, drizzle the chicken with the remaining oil and scatter over the basil leaves.

Transfer the pan to the oven and bake for about 20 to 25 minutes or until the chicken is just cooked through.

*I have cooked one at a time to show off. 

Left is cooked, right is ready for the oven.

Remove the pan from the oven, cover loosely with foil and stand for 5 minutes. Carefully remove the toothpicks and cooked basil leaves and discard.

Scatter with fresh basil leaves to serve, optional.

 Source: SBS Foods