Turn your next chicken meal into something sensational with this
tasty Italian inspired recipe. Serve these mouthwatering basil
and garlic chicken breasts stuffed with ricotta alongside garlic
beans and baby potatoes.
Ingredients
Method
Preheat the oven to 180°C.
Mix the Gregg's Garlic and Basil Paste with the ricotta and
capsicum and return to the fridge to keep firm.
Remove the excess fat and tenderloin from the chicken breasts.
Slice each chicken breast horizontally (without cutting through
entirely) and open out.
Place the ricotta mix onto one side of each chicken breast and
fold over to enclose the filling, then carefully wrap the bacon
rasher around and secure with a toothpick.
Heat the oil in frying pan and brown both sides of the chicken
over medium heat. Place in a single layer in an ovenproof dish.
Bake for 20 minutes or until the chicken is cooked through.
Just before the chicken is cooked, cook the green beans and toss
with the butter, Gregg's Garlic Granules, salt and pepper.
Serve the chicken with the green beans and boiled baby
potatoes.