Stuffed Chicken with Lemon, Capers & Chilli

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). In a bowl, mix the ricotta, lemon zest, Parmesan, capers, half the crushed chilli flakes and half the chopped garlic.

2. Cut a deep pocket into the side of each chicken breast without cutting all the way through. Spoon in the ricotta mixture, then press the openings closed.

3. Heat 1 tbsp of the olive oil in an ovenproof pan over medium-high heat. Place the chicken skin-side down and cook for 4 minutes until golden, then flip.

4. Transfer the pan to the oven and roast for 12 to 15 minutes, until the chicken reaches 165°F (74°C) in the thickest part.

5. While the chicken roasts, heat the remaining olive oil in a small pan over medium heat. Cook the remaining garlic and chilli flakes for 1 minute.

6. Add the chopped tomatoes and simmer gently for 5 minutes, stirring occasionally, until slightly thickened.

7. Chop the parsley finely and stir most of it into the tomato sauce. Let the chicken rest for 3 minutes.

8. Slice the chicken, spoon over the tomato sauce, scatter with the remaining parsley and serve with boiled or mashed potatoes.