Butterflied chicken breast stuffed with ricotta, tomato and pine nuts (05 Sep)
Butterflied chicken breast stuffed with ricotta, tomato and pine nuts
2 x chicken breasts (trimmed of fat and deboned)
240g ricotta cheese
½ cup pine nuts
1 clove garlic
2 tomatoes, finely chopped
200g portabellini mushrooms
100g penne pasta
Butterfly 1 chicken breast and set aside.
Mix together ricotta and pine nuts
Blanch the clove of garlic in boiling water for 5 min. Remove and crush into ricotta mix.
Add the tomato and finely chopped basil.
Spoon mix into butterflied chicken, season with salt and pepper and drizzle with olive oil.
Close chicken and seal with toothpicks.
Roast chicken breast at 180C for 10 -15 min until cooked through.
Cook the pasta until al dente.
Pan fry the sliced portabellini mushrooms in a little butter. Remove and toss in pasta. Place penne in a bowl with a tiny drizzle of olive oil, place chicken breast on top of pasta and garnish with fresh basil.